Cousin Jessy’s Black Bean Salsa

I don’t think my cousin invented this salsa. But I got the recipe from her, so in my house, it’s called

“Cousin Jessy’s Black Bean Salsa.”  

It’s gooooood.

Gather ingredients:


Dice onion and tomatoes.  I just learned how to dice an onion.  For the 2 of you reading who don’t already know how, here’s a lesson.

Aren’t purple onions pretty?

Mix together all ingredients except avocados, and put in fridge to chill.  Dice avocados immediately before serving and add to salsa. 

So.  I’m obviously not a food photographer.  It tastes better than this picture looks.

 Serve with tortilla chips and enjoy!  Take this to your next football party.  Your friends will love you!


Black Bean Salsa recipe:
2 cans black beans, drained
1 can shoepeg corn, drained (regular corn is fine as well)
2 large tomatoes, diced
1 small bunch cilantro, chopped
2 avocados, diced
1 small red onion, diced
3 large garlic cloves, minced
Lime juice, about 6 tblsp. (takes about 6 limes)
Red wine vinegar, about 6 tblsp.
Olive oil, ¼ cup
Cumin, 4 tblsp (this seems like a lot, but it needs all 4 tblsp)
Salt and pepper to taste
Tortilla chips

Mix all ingredients except avocados.  Chill in fridge.  Add diced avocados just prior to serving.  Serve with tortilla chips.

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