The holiday weekend meant that we had family visit and an impromptu kickball game. It also meant that we ate... a lot. Most of the time we eat pretty simple foods. I love to cook and experiment but during the school year I often don't have time to do much of that. But during the summer I get a chance to do some experimenting. Last summer a friend introduced me to Black Bean Salsa.
Now, we are a salsa loving family. We eat it almost everyday...and not just with tortilla chips. We eat it on eggs, potatoes, bean burritos, tacos...well, you get the idea. But I've never had a salsa with beans in it. Let's just say that this is one salsa I can eat all by itself.
Black Bean and Corn Salsa Recipe
2-3 ears cooked corn (about 2 cups - you can use canned corn that is drained)
3-4 tbsp lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
2 cans black beans - rinsed and drained (you can make your own with dried beans)
2 large tomatoes - chopped
3 jalapenos - chopped (optional)
1 red onion - chopped (you can use white)
1 avocado - chopped (optional)
1/4 cup cilantro - chopped
Mix all ingredients and chill for at least 2 hours before serving.
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