July 14, 2013

Black Bean Salsa

I think it's safe to say that summer is officially here. The temperatures in Chicago are heating up after it's been a comfortable start to the season. Barbecues and picnics are all the craze right now and what's a better side to serve than a fresh salsa?

I made this flavorful black bean salsa for the Fourth of July and it was a hit. It's been a favorite recipe in my family for years and a hot summer day is the perfect time to enjoy it. It's delicious with corn chips, jicama slices, or as a topping to grilled chicken or fish. Did I mention it's a breeze to make?

Black Bean Salsa

2 cans of black beans, drained and rinsed
1 can of sweet corn, drained
4-5 plum tomatoes, seeds removed and chopped
1 avocado, chopped
1/2 red onion, chopped
1/8 cup cilantro, chopped
1 sweet red pepper, chopped

Dressing Ingredients
4 Tbsp fresh lime juice
2 Tbsp olive oil
1 tsp salt
1/2 pepper
1 Tbsp red wine vinegar

Mix all of the ingredients together in a large bowl. Blend the dressing ingredients together in a smaller bowl and pour over bean and vegetable mixture. Combine to coat evenly.

*If you are making this the day before you are serving it, wait to add the avocado until right before serving.

 What's your favorite fresh salsa to make? Fruity, spicy? I want to know!

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