Thursday, May 16, 2013

Black Bean & Corn Salsa

Sorry this isn't the best picture, I'll get a better one up soon I promise!

The taste however is delicious, I just made it one day and added what I could remember from some other recipes I had seen, and then whatever else sounded good at the time :) I don't really get picky on measuring so you can adjust the ingredients as you like.

Makes about 4 cups:
1 can of black beans
1 cup corn
1 bell pepper, chopped small (I like to use red and yellow)
2 Tbs chopped onion
1 large chopped tomato, or handful of cherry tomatoes cut in desired size pieces
1/4 cup cilantro, chopped fresh
1/2 avocado, diced*
1/4 tsp ground cumin
Juice from 1 lemon
10 dashes or more of green tabasco sauce*
S & P to taste

-Mix everything together and let all the flavors mingle for a while in the fridge if you want, serve on your favorite tortilla,  pita bread, or dip into it with some corn chips or sliced jicama.

*It's best to add the avocado right before serving so that it doesn't discolor, although the lemon juice does help. If you are storing the other half of the avocado it's best to keep the seed with it, this will help keep the color as well :)

*Green tabasco sauce is not as hot as regular tabasco, and gives a mild heat and is more "warm" than hot, if  that makes sense.

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