Sunday, July 01, 2007

Southwestern Black Bean, Corn and Tomato Salsa

For Alicia with Love

  • 2 C. sweet corn kernels (canned is fine)
  • ½ tsp. salt
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 pint grape or cherry tomatoes, halved (or you substitute a can of diced tomatoes; however, there’s just no excuse for using canned tomatoes in the summer!)
  • ½ avocado, cubed (Except if your kids really love avocado. Right, Alicia?)
  • ¼ C. diced red onion, if desired
  • 1 jalapeño pepper, seeded and minced (Or you may substitute a milder pepper, such as serrano)
  • 2 T. fresh lime juice
  • ¼ C. chopped cilantro (because you can never have too much cilantro)
Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste.

Combine all ingredients in a non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.

Serve with lots of your favorite tortilla chips. (We like the little scoopy ones.)

Image from


Love2Learn Mom said...

You're a doll. Thank you! :)

Alice Gunther said...

Now I see why Alicia was raving about the salsa! This looks delicious!

Love2Learn Mom said...

I forgot to mention earlier that we've already made this dip - twice! It was a big hit at our 4th of July party. :)

rlclowman said...

Our Church had a picnic yesterday. I used your recipe for my salsa. A bag of chips. And the reveiws were fantastic. Thanks!