Monday, February 13, 2017

Corn and Black Bean Salsa

One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.
This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.
I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa
1 can corn, drained
1 can black beans, rinsed and drained

1/2 c. chopped onions, or to taste
3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)
Large handful chopped cilantro, or to taste
Salt to taste
3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.
Sprinkle salt over everything and stir again.
Taste and add additional salt, if needed.
Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.


  1. Mmmmm. I remember the salsa. It was way good! I'll have to try it sometime.

  2. Amazing flavors in my mouth!! The lime gives a nice hit and the cilantro is a wake up flavor. The salsa was cool and crisp. The textures and flavors mixed together for a little taste of heaven.