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:

Yum.

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!

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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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