Thursday, December 18, 2008

Black Bean and Corn Salsa.

Another delish recipe courtesy of my fab friend Mac (Kari).

Black Bean and Corn Salsa
1 - 15oz can of black beans, drained and rinsed

1 - 15oz can of kernel corn

2 - medium tomatoes, chopped; remove the middle and the seeds

1 - avocado, peeled, pitted and chopped

1/4 red onion, diced

juice of one lime

1-2 teaspoons of sugar

cilantro, chopped (I like the fresh stuff but dried is fine too)

Salt to taste

1. In a bowl, mix beans, corn, avocado, tomatoes, onion and cilatro. Add the lime juice, salt and sugar. Toss to coat.

2. Refrigerate for at least 2 hours so the sugar and lime juice have a chance to meld with the other ingredients. It'll bring out a lot of the flavors.

3. Serve with tortilla chips (scoops are the best for this chunky salsa!)

4. Eat! Nom nom nom.


  1. I forgot the avocado in mine! Argh!

    But we did have someone else that brought quacamole to the party, so I guess it all evened out in the end.

    That salsa is so damned good...

  2. Yeah, I bought the avocado, but didn't end up putting it in. Why? Uh... b/c I'm lazy. I was going to cut it up and put it in right before I served it so that it didn't brown (even with the lime juice in there I was worried, nothing worse than slimy brown avocado) anyway, I never did end up putting it in. I can just imagine that it would be that much better with the avocado in it. YUM!


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