BLACK BEAN AND CORN SALSA
brooke
ingredients
- 1 15 oz. can black beans, rinsed and drained
- 1 11 oz. can whole kernel corn, drained
- 1 tsp minced fresh jalapeno pepper
- 1 avocado, chopped
- 2 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 1/3 cup chopped fresh cilantro (or subst. 1 tsp dried cilantro)
- 1/4 cup diced red onion
- 1/4 cup fresh lime juice (about 2 limes, squeezed)
- 1 tsp. salt
- pinch of garlic
- tortilla chips for dipping
directions
- 1
DIRECTIONS:
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Combine all ingredients except avocado and chips.
- 3
Cover and chill for at least two hours. Add avocado just before serving.
- 4
Serve with chips. (I like to exclude the avocado.)
- 5
This is one of my favorite recipes. I love making it for friends and family. It’s refreshing and I feel like it is halfway healthy when I eat it!
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A Note to the Chef:
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Brooke, I wish you and Kevin a lifetime of happiness. You’re such a special friend, that no matter how far we are away from each other, I love the fact we can pick up where we left off like no time has lapsed at all.
- 3
Congrats!
Source: Recipe lovingly provided by Kimberly Reimer
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