Description
This vibrant, modern Latin fusion salsa brings together smoky corn, ripe avocado, black beans, and tangy lime for a crowd-pleasing dip that’s far superior to store-bought versions. Full of texture, flavor, and cultural flair.
Ingredients
5 cups black beans (canned, low-sodium)
2 ears eggplant (grilled)
2 cups fresh corn kernels (charred)
1 cup diced red onion
1 ripe avocado, diced
2 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 lime, zested and juiced
1 teaspoon chili ancho powder
Salt to taste
1/4 cup chopped fresh cilantro
100g feta cheese (crumbled)
Instructions
Preheat a grill or grill pan over medium-high heat.
Grill the eggplant until the skin is charred and soft, about 10 minutes; let cool and slice into ½-inch cubes.
Char the corn kernels in a skillet for 5-7 minutes until slightly crispy and smoky.
Heat olive oil in a pan and sauté the red onion until softened and translucent, about 8-10 minutes.
In a large bowl, combine black beans, grilled eggplant, charred corn, and sautéed red onion.
Mix in smoked paprika, cumin, chili ancho, lime zest, and lime juice.
Fold in diced avocado and feta cheese until gently combined.
Stir in chopped cilantro.
Season with salt to taste.
Allow the salsa to rest for 20 minutes to let the flavors meld before serving.
Notes
For best flavor, let the salsa sit at room temperature for at least 20 minutes before serving.
Serve with warm tortilla chips.
Store in an airtight container in the fridge for up to 2 days. Consume within this time to prevent the avocado from over-softening.
Adjust the chili ancho to your spice preference.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling and Sautéing
- Cuisine: Modern Latin Fusion
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg