When I say salsa, you think of a kind of condiment, right? Chopped tomatoes and other veggies, onions, spicy pepper, something to dip your tortilla chips in. Well today I’m going to share with you a recipe for a salsa that I have been serving as a salad during the past hot summer months. Now I’m not really sure what to call it. Because I also serve it at times with tortilla chips. It’s a multi-tasking salsa.
The first time I had this, I was at a luncheon with my sister. It was served as a side to a grilled chicken breast and was so delicious that my sister boldly asked the chef for the recipe. He obliged, and now this salsa/salad is a staple for both my sister and me for parties, dinners, and potlucks. Even for a snack. It always receives rave reviews, and inevitably I get asked for the recipe.
And it’s so simple. Chop, chop, chop, open some cans, squeeze some limes, add salt and pepper, and you’re done. The tartness of the lime along with the floral essence of the cilantro complements the sweetness of the corn and tomatoes and the bite of the red onion. I hope you enjoy it as much as I do!
Avocado and Black Bean Salsa (or Salad)
2 ripe avocados
2 ripe tomatoes
½ small red onion
A handful of cilantro sprigs
1 can Black Beans
1 can Niblets corn
Salt and Pepper to taste
1. Chop the avocado and place into a large bowl.
2. Squeeze all the juice from the two limes over the avocado and gently toss. This will prevent the avocado from turning brown.
3. Cut the tomatoes in half and scoop out the pulp and seeds and discard. Chop the tomatoes and onion into small pieces and add to the bowl.
4. Drain and rinse the black beans and add to the bowl. Drain the corn and add to the bowl.
5. Chop the cilantro and add to the bowl.
6. Season with salt and pepper and gently stir everything together, being careful not to mash the tomatoes and avocados.
That’s it. You’re done. Enjoy!