Crazy Good Black Bean and Corn Salsa

Confession:  Yesterday I told you I'd post pictures of strawberry cobbler and chewy chocolate-chip cookie bars; I changed my mind.  Actually, my salty side held me at gunpoint because it felt long-ignored.  Instead of decadent desserts, I decided to make this simple, but oh-so-delicious salsa.  When our good friend's mother introduced this salsa to us, there was no going back.  Make this today, you won't regret it.

Black Bean and Corn Salsa

Ingredients...

•  2 cans black beans, drained
• 1 can shoepeg corn
• 3 tomatoes, diced
• 1 sm. red onion, diced
• 3 avocados, diced
• 3-4 T. lime juice (about the juice of two limes... go for fresh lime juice people. Please!)
• 2 T. olive oil
• 1 T. red wine vinegar or balsamic vinegar
• 1 t. salt
• 1 t. pepper

Putting it all together...

It's as easy as dump and mix!  This dip is best made several hours (if not the night) before it's to be served so that all the glorious flavors can be married together into one big happy family.  Please, for the love of all things green, save adding the avocados until immediately prior to serving... unless, of course, you like them brown.  Serve with whatever chips you have handy.  Of course, you could make your own... but that's a recipe for another time.  Be warned, although this recipe has a large yield... it wont last long.



What to do with left overs?

Anything you want! Throw the salsa in with your favorite meat for an egg-cellent omelet, place atop some lime-seasoned, cilantro topped tilapia, or just eat it plain.  In our case, I hope to combine this satiating salsa with leftover pulled pork, sprinkle it with shredded pepper jack, and snuggle them up in a buttered tortilla for the quintessential quesadilla.

This is all we had left over after class yesterday.