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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Black Bean Salsa was loosely based on another recipe and we kept adding crunchies! Goes good as a dip with Fire Crackers(see recipe) or as a side dish. Ingredients:
2-15 oz. cans of black beans, rinsed and drained |
1-15 oz can of whole kernel corn |
2 tennis ball size tomatoes finely diced |
4 scallions, minced |
1 bell pepper, red or yellow diced |
1 cucumber, skin on, diced |
2 stalks celery finely diced |
1 large or 2 medium avocados diced |
1 tbsp olive oil |
1 tbsp balsamic vinegar(optional) |
4 tbsp chopped cilantro, as you prefer |
juice from 1 lemon and 1 lime |
1 tsp lemon pepper |
1 tsp salt(optional) |
Directions:
1. Combine the lemon and lime juice with the Olive oil and lemon pepper, and mix well. You may want to add a splash of balsamic vinegar
2. Combine remaining ingredients in a boil and toss to mix well.
3. Add the Lemon/Lime juice, and mix well
4. Chill for at least 1 hour to allow flavors to blend, overnight is best.
5. Serve with crackers or as a side salad.
6. This salsa REALLY comes to life with a dash/splash of Louisiana Hot Sauce.
7. We have also used diced summer squash as well, use your imagination and let us know how it turns out,
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