Friday, July 26, 2019

Black Bean and Corn Salsa

 Black Bean and Corn Salsa

      This recipe is one that I have taken to family meals more than any other recipe I make. I originally got this recipe as a newlywed from my mother-in-law who got it from her niece Jennifer. Jennifer got it from her friend who is a missionary in Turkey. She said when she passes the recipe along she asks people to pray for her friends in Turkey, and also the people of Turkey when they make it. I thought that was such a sweet idea, so I'm passing that idea along also.
My mother-in-law asked me to make this salsa for a family dinner one night, and it has become my job the past 7 years to make it. I passed the recipe along to my side of the family and now anytime this salsa goes with a meal we are having I get requests to bring it along. This feeds a crowd and goes great with Mexican food or a BBQ!
I have tweaked the recipe a little to fit what my husband likes the best about it, lots of black beans and not as much cilantro. The really funny thing about me posting this recipe right now is that I can't currently eat corn, tomatoes, onions, or lime juice. Hopefully soon I will be able to, and when I am this will be the first thing I make myself!


1/3 cup fresh squeezed lime juice
1/2 cup olive oil
1 clove of minced garlic
1 tsp. salt
1/8 tsp cayenne pepper

2 (15 oz) cans of black beans drained and rinsed
1 can organic sweet corn drained and rinsed
1 avocado cut into chunks
1 pint of cherry tomatoes sliced into quarters
6 thinly sliced green onions
1/4 cup cilantro finely chopped

1) Mix dressing in a cup and stir until well mixed

2) In a large bowl combine the rest of the ingredients except for the avocado and cilantro. Pour the dressing over and let sit in the fridge for a few hours for the flavors to develop.

3) Right before serving add the chopped avocado and cilantro.

Serve with tortilla chips for dipping!

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