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Black Bean Salsa
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Description
Mild salsa (or salad) with veggies and a great vinegar tang.
Ingredients
- 1 whole Small Red Onion
- 2 whole Avocado
- 3 whole Tomatoes
- 2 cans (15 Oz. Can) Black Beans, Rinsed
- 2 cans (15 Oz. Can) White Shoepeg Corn
- 1 cup Olive Oil
- ¼ cups Red Wine Vinegar
- ¼ cups Balsamic Vinegar
- 2 cloves Garlic, Minced
- 2 whole Limes, Juiced
- ¼ cups Fresh Cilantro
Preparation
Finely chop onion, avocado and tomatoes. Combine with beans and corn (you can certainly substitute fresh corn) in a large bowl and stir to combine.
In another bowl (or Mason jar), combine olive oil, vinegars, garlic and lime juice; whisk (or shake) to combine. Pour over other ingredients and let sit two hours, if desired.
Just before serving, roughly chop fresh cilantro and sprinkle on top of the salsa.
This is a recipe of my mom’s that always a huge hit! It’s fantastic on corn chips or great eaten as a side dish.
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One Comment
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harmonyoo on 7.9.2010
Sarah, this bean salsa is great! I added a little chili powder and cumin to the vinaigrette and it was SO delicious. I love using white shoepeg corn in it.
I will be making this over and over again.
Thanks.