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
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| 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
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| 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
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| 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.
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| 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