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Vegetable Salsa
Description
This delicious, yet healthy, appetizer is the perfect summertime companion for a bag of tortilla chips and an icy cold beer. Be prepared to share this recipe – it’s irresistible!
Ingredients
- 1 can (15 Oz. Size) Black Beans
- 1 can (11 Oz. Size) White Shoepeg Corn
- 2 cans (4 Oz. Size) Chopped Green Chilies
- 1 bunch Green Onions
- ¼ cups Red Onion
- 1 clove Garlic
- 6 Tablespoons Olive Oil
- 6 Tablespoons Fresh Lime Juice
- 1 teaspoon Salt
- ½ teaspoons Pepper
- 1 teaspoon Ground Cumin
- 2 whole Tomatoes
- 1 whole Avocado
- ¼ cups Fresh Cilantro
Preparation
24-48 hours ahead:
Drain and rinse black beans, corn and green chilies and pour into a medium-large serving bowl.
Add:
Finely chopped green and red onion, olive oil, lime juice, salt, pepper & cumin.
Before serving add:
Two tomatoes, seeded and finely chopped and one or two firm avocados, also finely diced. Chopped fresh cilantro may be added, if desired, but I usually omit the cilantro.
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