Corn and Black Bean Salsa
We may earn money or products from the companies mentioned in this post.Since moving up here I…
We may earn money or products from the companies mentioned in this post.
Since moving up here I have made wonderful friends and have found a fun little mom group. This group of moms like me have kids my age and are just amazing. They have helped to make my move and transition so much nicer. We organize play dates, activities, book clubs and pot luck nights. Potlucks are so fun because everyone gets to show-off their signature dishes. It is so interesting to see what everyone looks forward to for a certain pot luck “theme” night. The pot luck for May was Fajitas. I brought Corn and Black Bean Salsa.
Mrs. Terry would bring this awesome little salsa to football game days when we lived in Louisiana. It would be devoured so quickly. You can’t walk away from it once you start eating it. Seriously.
It’s that good!
Corn and Black Bean Salsa is what I call it because that is short and sweet, but there are so many other yummy ingredients in it. It is loaded with corn, and black beans of course, but there is also avocado, mango, tomatoes, bell peppers, jalapenos, and some herbs and spices. My favorite part about this salsa is that it does not use cilantro. I am one of those people that cannot stand cilantro. I know. I know. You either love it, or it tastes like soap. To me it tastes like soap, or what cat pee smells like. Blaaaaaah! Yuck!
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This is great with black bean tortilla chips
Corn and Black Bean Salsa
Ingredients
- 1 cup corn whole kernel
- 1 15 oz can black beans rinsed and drained
- 1 avocado diced
- 1 cup mango or peach diced
- 3/4 cup sweet bell pepper finely chopped
- 1/2 cup chopped sweet or red onion
- 1/2 cup fresh jalapeno optional
- 2 Tbs lime juice
- 1 TBS parsley
- 1 TBS vegetable or olive oil
- 1 tsp cumin
- Garlic salt to taste
- Black pepper to taste
Instructions
- Combine all ingredients except avocados. If not planning to eat right away, cover and chill in the fridge for about an hour. I recommend adding avocados just before serving.
