Avocado and corn salsa, with black beans and rice

I would like to say I invented this most amazing of salads all by myself, but the truth is that there are lots of variations of this incredibly delicious concoction. Stef made her signature black beans and rice, which I can’t fully reveal here, but I will say that part of why it’s so good is that there is a very good proportion of beans to rice and that the texture is still fluffy, never gluey or gummy.

 

Avocado and corn salsa

1 avocado

1 large tomato

1 cup of corn (thawed if using frozen corn)

2 jalapenos

4 green onions

2 TBL lemon juice

salt and pepper to taste

Chop up the vegetables, stir everything together in a bowl. Let it sit in the fridge while the beans and rice cook. Serve and enjoy.

 

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