Sunday, July 15, 2012

Recipe #180: My Favorite Salsa

This might be my new addiction.  Saw this Paula Deen recipe (and there's not even butter in it!) in enough time to be able to make this to take camping, and it didn't last one night!  I can't wait to make it again.  Make sure you  make it the night before and then let it sit in the fridge overnight to let the flavors blend.


  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (17-ounce) package frozen whole kernel corn, thawed
  • 2 large tomatoes, seeded and diced
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 to 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar (I skipped this)
  • Salt and pepper


Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. 

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