Oh how I love a good salsa...and this one is oh-so tasty, and ever-so easy to whip-up.
So why don't you go make this fresh and colorful salsa at your next gathering, and enjoy the flood of compliments. Enough said.
INGREDIENTS:
- 1 (15 ounce) BPA-free canned black beans, rinsed and drained
- 1 (15.25 ounce) can organic whole kernel corn, drained
- 4 roma (plum) tomatoes, chopped
- 1 small red bell pepper, diced
- 1 jalapeno pepper, seeded and minced (this is a very mild salsa, and so add another jalapeno if you'd like a kick)
- 1/3 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lime juice (adding more to taste)
- 1 1/4 teaspoon sea salt (adding more to taste)
- 1/2 teaspoon ground black pepper (adding more to taste)
- 3 ripe avocados, diced
DIRECTIONS:
1. Gently mix all ingredients, except for the avocados in a medium bowl. Cover bowl with plastic wrap, and chill for at least 2 hours before servings. Before serving, gently stir in avocados (optional: coat avocados with fresh lime juice before adding to preserve freshness).
2. Taste test, and add anymore lime juice, salt or pepper if needed. Serve with organic tortilla chips, or on top of any Mexican food.
Enjoy!
Serves approximately 10 people.
(Adapted recipe from here)
I make one similar to this too. It's one of my favorites. By the way. I know you said you eat a lot of salads for lunch. I'd love some new ideas if you are willing to share. :-)
ReplyDeleteI'd love to hear about your version too Kim! And I have had intentions to post salad ideas, so thanks for the little push! :)
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