Black Bean Salsa

This is a fabulous recipe which I've tweaked over time.  The beauty of it is, that you can use as little or as much of each ingredient as you wish.  Every time I serve this salsa it gets rave reviews.

Ingredients 

onion, tomatoes, chilies, corn

♦2 cans of black beans rinsed and drained

♦1/4 C chopped onion (use your favorite)

♦2 ears of fresh corn, shucked (of course!) and cut off the cobs

♦@ 10-12 oz or @ 2 C chopped tomatoes

♦1/2 of a 4 oz can of chopped green chilies

cilantro from my garden

♦1/4 - 1/2 C chopped fresh cilantro (1 T more or less when chopped finely)

♦1 t olive oil
♦salt and pepper to taste

♦2 avocados, diced (ripe but still firm)

♦2 limes, zest and juice

Directions

chopped avocado marinating in lime juice

♦Dump rinsed and drained black beans into a bowl.

♦Add onion, tomatoes, corn, chilies, and cilantro. 

♦Mix.
♦Add oil, salt, and pepper to bean mixture and stir.

♦Zest and juice both limes.  Add zest and half of juice to bean mixture.  Mix.  Set aside rest of juice.

♦Dice avocados and pour reserved lime juice over them.  Mix gently.

♦Add avocados to bean mixture and mix gently.

(Instead of chilies, you could add chopped hot peppers or pepper powder.)

Serve with chips.

served on a bed of mixed greens with chips as an entree, garnished with a sprig of cilantro blossoms

PS:
♦I read a great way to grow cilantro is to plant it crowded together and to keep snipping off the top leaves.  This is because it goes to seed very quickly.
♦Judie says sliced radishes add zing!

A new round of  Alphabe-Thursday has begun!  This is such a fun meme!  I know that you too, dear reader, would love to join in.  So come on over HERE ---join in and/or visit others' submissions.  This week our letter is "B."
[Sorry, Ms. Jenny.  no broccoli cheese.  I hope I still get an A though.  ;-)  ]

photos by me © 2012     all rights reserved