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 GiantEagle.com.

4 comments:

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!