Thursday, February 3, 2011

Black Bean and Avocado Salsa

This recipe is courtesy of my cousin, Christina Costain at Crafty's Cafe.  Of all the black bean salsa's I've tried, it's my favorite!  Try it with blue corn tortilla chips or salted, baked pita chips.  Yummy!

2 cans black beans, drained and rinsed (Christina recommends Bush beans, because they are indeed, black!)
2 ears of corn, boiled or roasted (or a comparable amount of frozen corn)
2 large tomatoes, seeded and diced
2 -3 firm-ripe avocados, cut into bite-sized pieces
1 red onion, finely minced
2 garlic cloves, minced
2 -3 limes, juiced 
1 bunch of cilantro (leaves only), chopped
olive oil and red wine vinegar to taste
salt and pepper to taste

Juice the limes first, then prepare the avocados.  Place the avocado pieces in a large bowl, and pour the lime juice over; toss well to prevent browning.  Add the remaining ingredients.  Drizzle with olive oil, and about 2 tablespoons vinegar.  Season with salt and pepper.  Refrigerate for about 15 minutes, adjust seasonings and serve.

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