2 15 oz cans black beans, drained and rinsed
1 15 oz can whole kernal corn, drained
2 large tomatoes seeded and chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup fresh parsley, chopped
3-4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
Tortilla chips for serving.
Mix first five ingredients in a non-aluminum bowl. Combine lime juice, oil, vinegar, salt, and pepper. Toss dressing into beans and corn mixture. Chill two hours before serving with tortilla chips.
Salsa can be served as an appetizer, as a side dish with grilled chicken, or even as a filling for burritos.
NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original scrap of paper looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Strawberry Bread.
If you're up for it, this salsa is also great with Friday afternoon margaritas!