Wednesday, September 18, 2013

Avocado Black Bean Salsa

With tomatoes still hanging on the vines...and plenty of fresh corn at my disposal...here is a salsa recipe we have enjoyed recently.  Serve with taco chips as an appetizer...as a side dish with chicken or on top of a bed of greens as a lunch salad.
  

  • 2 avocados, pitted and cubed
  • 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)
  • 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)
  • 2 cups cherry tomatoes, quartered
  • 1/2 cup chopped red onion
  • 1 teaspoon of minced fresh jalapeno pepper (optional)
  • 4 tablespoons lime juice (2 limes squeezed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1/4 cup chopped cilantro
  1. Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.
  2. Add remaining ingredients and toss.
  3. Chill until ready to serve.
*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper.