| No. of servings: 4 | |
| Preparation Time: 20 mins | Cook Time: None |
This colorful and refreshing salsa can be tossed up for a side (or) eaten as a meal itself. It is very quick to make, especially if the dressing is prepared ahead of time!
Ingredients:
- Corn on the cob - 2
- Tomatoes - 2 medium
- Cucumbers - 2
- Colored bell peppers - 6-8 small
- Black beans - 1 can (optional)
- Coriander leaves - 1 fistful
- Avocado salad dressing ingredients
Method:
- Roast the corn on the cob either on a grill or stovetop (See tips)
- Strip the roasted seeds from the cob
- If using, rinse the canned black beans and set aside
- Cube the tomatoes and cucumbers
- Chop the bell peppers small as prefered
- Chop coriander leaves
- Make the Avocado salad dressing as per the recipe
- Toss all the ingredients together and serve fresh!
Tips and Tricks:
- This dressing can be made upfront and stored
- If roasting the corn-cobs on the stovetop, layer the stovetop with the aluminium foil to make clean-up easier! It will NOT be touching the food anywhere. When the kernels pop, their juices splutter and burn on the stovetop. Instead, the burnt foil can be removed and thrown away for an instant cleanup
Pictures:
Final Outcome:
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