Easter is the one holiday where my dad doesn’t cook. Instead, my entire family goes to my aunt’s house for dinner, and it’s a good thing we do or else I would have never tried this salsa! I have a large family and were all in the kitchen trying to help my aunt finish dinner. My sister and I helped finish a black bean and corn salsa by cutting up avocado, red onion, tomato and a jalapeno pepper. It took us less than five minutes to do and afterwords my aunt mixed all the ingredients in a bowl and served the salsa with tortilla chips. It's a healthy appetizer made of fresh veggies and perfect for summer. The salsa could even be turned into a light meal by serving it over a salad.
- 1/2 avocado, diced
- 1 cup frozen sweet corn, thawed
- 1 cup kidney beans, black beans or pinto beans
- 1/4 cup finely chopped red onion
- 1/2 large tomato, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup lime juice
- 2 tbsp freshly chopped cilantro
Combine all the ingredients in a bowl and refrigerate until ready to serve.
Recommendation: we used black beans when making the salsa and I wouldn’t have changed a thing
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