Avocado Black Bean Salsa
Are you tired of using red salsa out of a jar or chopping up tomatoes to make a fresh batch? What if there were a recipe that used only one tomato and the end result is so tasty you could eat it by the spoonful? Well, you are in luck! This black bean and avocado salsa is just the thing you are looking for!
I love salsa on everything, but I was getting a bit tired of opening jar after jar of the red stuff. Yes, during the winter, I get jarred salsa because tomatoes are not fresh. As I made some morning eggs — one dish I love to eat with salsa — I noticed some avocados that were on their last day of being ripe. I also had a can of black beans out to make burritos for dinner. Then an aha moment struck!
I ventured down to the pantry and grabbed a can of corn, searched the fridge for a jalapeño pepper and a lime, and I was in business. The only ingredient I did not have was fresh cilantro, so I used fresh curly parsley instead, and it was just fine. The key here is to make sure it's fresh, as dried would not have a strong enough flavor. A few chops of a tomato, onion, avocado, and pepper, and I was stirring up a batch of fresh salsa in no time!
You will need:
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) whole kernel corn, drained
1 beefsteak tomato or 1 cup cherry tomatoes, cut in half
1 jalapeño pepper, seeded and minced
¼ cup fresh cilantro, washed and chopped (or fresh parsley)
¼ cup red onion, diced
¼ cup fresh lime juice
1 tablespoon red wine vinegar
2 avocados, diced
Combine all ingredients, except avocado, together in a glass bowl and stir well. Gently fold avocado into mixture. Cover with plastic wrap and chill in fridge at least 2 hours.
What is your favorite way to use salsa?