Wednesday, July 23, 2014

Yummy Recipe Wednesday! (Cilantro, Black Bean, and Corn Salsa)

Hello again everyone and welcome to another Yummy Recipe Wednesday! Today I bring you a great summer salsa that's super easy to make and full of flavor. This salsa is great with just plain dipping chips but is also wonderful served on top of enchiladas or in burritos, fajitas, quesadillas, or tacos. Personally I think using fresh tomatoes and corn instead of canned gives it a better flavor but even using canned product you get a really good flavor and it's super easy to make. If you want to make this spicy, try adding about 1/4 cup of chopped jalapeno. Give this light, refreshing, summer salsa a try at your next barbecue or family gathering and enjoy all the rave reviews. As always, feel free to post comments below and be sure to follow @RecipeBlogger on Twitter if you aren't already.

Cilantro, Black Bean, and Corn Salsa

  • 1 (15 oz) can Yellow Corn, drained
  • 1 (15 oz) can White Corn, drained
  • 2 (15 oz) cans Black Beans, drained and rinsed
  • 1 (14.5 oz) can Italian-style Diced Tomatoes, drained
  • 1 bunch Finely Chopped Cilantro
  • 5 Green Onions, finely sliced
  • 1 Small Red Onion, finely chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 1 Tbsp Minced Garlic
  • 1/4 cup Lime Juice
  • 1 Avocado, peeled, pitted, and diced
  • 2 Tbsp Olive Oil, or to taste

1. In a large clear bowl combine the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic.
2. Gently mix in the lime juice and avocado being careful not to smash the avocado.
3. Drizzle with olive oil just before serving.

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