Friday, March 13, 2009
Black Bean and Corn Salsa
I have many a recipe for Black Bean Salsa's. This one taste great and it doesn't have a lot of vinegars or spices so it makes it easier to throw together quickly. I will have to post some of my other well loved Black Bean Salsa's as summer gets closer--seems to be the time we eat it more often with our ripe tomatoes out of the garden.
1 (15 oz) can Black beans, rinsed and drained
1 (11oz) can whole kernel corn, drained
1 teaspoon minced fresh Jalapeno pepper (optional)
1 avocado, chopped
2 medium tomatoes, chopped
1 Red bell pepper, chopped (my mother-in-law added some green bells too and it tasted great)
1/3 cup chopped fresh cilantro (or substitute 1 teaspoon dried)
1/4 cup diced red onion
1/4 cup fresh lime juice (about 2 limes, squeezed)
1 teaspoon salt
Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with tortilla chips for dipping.