A friend of mine grows all different types of peppers & gave me some of my favorites the other day: Jalepenos. And I was craving something with cilantro. And of course, being a California girl, I’m always in the mood for avocados … and I have a plethora of fresh tomatoes from my garden so I thought I’d whip up some healthy, hearty salsa for lunch yesterday.
What I created was a delicious masterpiece & just as I snapped a shot of this salsa, in walks The Husband (as if on cue) and made off with the tray of chips and salsa! That’s fine – I love feeding him & he was busy working, so I was happy to fill his belly … and mine.
You can munch on this in your bikini – it’s light, refreshing & low-cal, so feel free to have a beer or a lemonade along with it!
Black Bean, Avocado & Sweet Corn Salsa
15 oz can of organic black beans (no-salt added)
1 cup of sweet corn (fresh if possible, or organic canned if corn is out of season)
1 to 2 large avocados (is there such a thing as too much avocado?)
2-3 medium tomatoes (you can get creative & use whichever kind you like)
1/2 of a red onion, diced
1/2 cup chopped cilantro
1 small (or 1/2 of a larger) jalepeno, minced
1 clove garlic, pressed
1/2 of a lime, squeezed
kosher salt & fresh ground black pepper
Mix everything together & serve with some delicious organic corn chips!
One thought on “Black Bean, Avocado & Sweet Corn Salsa”
Yum! Looks delicious!