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Black Bean and Corn Salsa

Black Bean and Corn Salsa
  • Pinterest

Well, another week is upon us my blog reading friends. 
There is a crisp breeze blowing around 
Utah at this very moment and it feels wonderful! 
Fall is knocking at the door.
Come right on in!…. is what I’d like to tell Fall.
Just let it be warm enough so all of my 
tomatoes have a chance to turn red. 
Have you been getting some great tomatoes out of your garden?
More than you know what to do with?
Then this is the recipe just for you!
If you didn’t plant any this year, don’t sweat it.
Costco has fabulous tomatoes year round that work 
really well in this dish.
This Black Bean and Corn Salsa shows up pretty regularly through the late summer and fall at our house. It seems we make it just a little bit differently each time, depending on what we have around. 
I like to make a batch when we are having any kind of
for dinner. It gets gobbled up in a quick hurry.
It’s also great to take to a party.
Or a pot luck.
Or a BBQ.
Lot’s of possibilities with this beauty.
Make it!
Enjoy it!
Give a thumbs up for healthy, great tasting food!
Black Bean and Corn Salsa
Time: 20 minutes (15 if you are a fast chopper!)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner
 
6 C fresh tomatoes
1 white onion
2 green peppers
2 avocados
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans
1 lime
1 T minced garlic
1/2 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste
1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Putting the pit in with the salsa keeps the avocado from turning brown. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together…give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.
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8 Comments

  1. 1
    August 30, 2010 at 4:32 am

    This looks so delicious! I can't wait to try it. I'm curious, why do we need to keep the avocado pit in the salsa?

  2. 2
    August 30, 2010 at 5:00 am

    Heather,
    Adding the pit keeps the avocado from turning brown.
    ~Jamie

  3. 3
    August 30, 2010 at 1:54 pm

    We must be on the same wavelength – I posted a similar recipe today!!

  4. 4
    August 30, 2010 at 5:47 pm

    Ember Storrs was one of my favorite high school teachers!! She rocked the math scene at our high school. This recipe looks stellar, like all the others.

  5. 5
    August 31, 2010 at 8:39 pm

    Yum!! I think I am going to save this for our next adult only Halloween party.

    Lynn
    http://punkaroonie.blogspot.com/

  6. 6
    Anonymous
    September 6, 2010 at 6:25 pm

    How much black beans do we need? The recipe mentions the beans throughout and in pics but not as an ingredient? Thanks.

  7. 7
    September 7, 2010 at 3:52 am

    Anonymous,
    Thanks for catching my mistake and letting me know. You just need one can of black beans. Sorry for any confusion!
    ~Jamie

  8. 8
    March 27, 2012 at 6:30 pm

    Hi!
    I found this recipe through Pinterest and just made it!! I love it!!! I hope you don't mind me sharing it on my Facebook page? I posted the link back to here! Thanks again!! :D

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