Saturday, June 28, 2014

Jan's Black Bean Corn Salsa


I double this if taking it to a carry in or family gathering

1/3 cup fresh lime juice (about 3 limes)
1/4 cup Extra Virgin Olive Oil
1 very large clove garlic minced
1 tsp salt
1/8 tsp cayenne pepper ( I add a little more depending on guests)
2 cans black beans rinsed  (15 oz) AND drained
1.5 cups frozen corn kernels ( if doubling, I add the entire bag)
1 avocado = peeled,pitted and diced
2 large tomatoes diced -
1 sweet red pepper, chopped
6 green onions thinly tops too
1 medium cucumber, peeled, seeded and chopped
1/4 cup fresh cilantro chopped (optional) 

Combine dressing - lime juice, olive oil, garlic, salt, cayenne pepper in a small jar,cover with lid and shake until well mixed.

In a salad bowl, combine the beans, corn, avocado, red pepper, tomatoes, onions, cucumber, and if you are using it, cilantro.  Stir together.   Shake dressing and pour over the salad, stir to coat. 

Serve as a side dish or better yet.. with the nacho chips or "big dippers"