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RECIPE: Avacado Black Bean Salsa

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With tomatoes still hanging on the vines and plenty of fresh corn at my disposal, here is a salsa recipe we have enjoyed recently. Serve with taco chips as an appetizer, as a side dish with chicken or on top of a bed of greens as a lunch salad.

  • 2 avocados, pitted and cubed
  • 1 14 oz./ 398 ml can black beans, drained and rinsed (about 1 1/2 cups)
  • 1 1/2 cups corn kernels (kernels from 2 ears of fresh cooked corn or 1-15 oz. can corn, drained)
  • 2 cups cherry tomatoes, quartered
  • 1/2 cup chopped red onion
  • 1 teaspoon of minced fresh jalapeno pepper (optional)
  • 4 tablespoons lime juice (2 limes squeezed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1/4 cup chopped cilantro
  1. Combine avocado, black beans, corn, tomatoes, onion and minced jalapeno in a large bowl.
  2. Add remaining ingredients and toss.
  3. Chill until ready to serve.

*The amounts can be adjusted as to preference or servings required. If you don't care for the heat, omit the pepper. For more tasty recipes visit us at www. mennonitegirlscancook.ca

Seasonal Recipes for Fall
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