Wednesday, September 16, 2009

Black Bean Salsa

I can't seem to get enough of the summer's bounty of vegetables. I couldn't decide whether to make black bean salsa or corn. So I merged them. As usual this was a hit.

1 can black beans, drained and rinsed
1-2 avocadoes, chopped
1/2 onion, diced or 6 green onions, chopped
1/2 red pepper, diced
1-2 ears of fresh corn cut off cob or 1 1/2 cups frozen and thawed
1/2-1 fresh jalapeno pepper, finely diced
2 TBS fresh chopped cilantro
2-3 minced garlic cloves
1 TBS lime juice
1 1/2 TBS red wine vinegar
Salt to taste (1/2-1 tsp.)
tomatoes (I chopped and add my last tomato after I took pictures.)

Add chopped vegetables to a bowl. Gently mix in spices, lime juice, and vinegar. Serve with tortilla chips or as a side to tacos. For a salad, serve over a bed of lettuce with or without chicken. Or just heap into a taco shell and call it a vegetarian taco.


Heth said...

Oh my gosh, YUM!

Julee Bate said...

This is soooooo good. I can't wait to make it when Sue comes home. She'll love it!