Black Bean Salsa

Salsa should really be its own food group. There are so many different types of salsa or ways to make it. It’s easily customizable to be whatever you prefer. We just love it. This recipe has always been one of my favorites. My husband loathes black beans – or used to until I made him eat this and this is the only way he will eat them (until I force something else J). Anyway – call this what you want, Cowboy Caviar, Corn Salsa, whatever and add or take out whatever you want.

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1 can black beans, drained and rinsed
1 can corn, drained or 1 cup fresh corn
1 avocado, peeled and diced
1 large tomato or 1 cup of cherry tomatoes, diced (or even a can of diced tomatoes)
½ cup red onion, diced
1 jalapeno, seeded and diced
1 clove of garlic, minced
1 Tbsp. cilantro, chopped (fresh works best but dried will do)
Zest of one lime
Juice of one lime
½ tsp garlic salt
Salt & pepper as desired

Combine all ingredients into a 2 qt. bowl until well mixed. Serve with homemade (or store bought) tortilla chips.

Note: This tastes best if refrigerated a couple hours before serving. It also tastes better the next day but if you store it too long, the avocadoes tend to brown (even with the lime juice on them)love-court

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