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.
I forgot the avocado in mine! Argh!
ReplyDeleteBut 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...
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!
ReplyDelete