Black Bean Salsa.

A coworker brought in a bowl of this stuff to work and I devoured it and then demanded the recipe. I’m so lucky to work with nice people who share things with me.

Ingredients:

2 15.25oz cans of black beans, drained and rinsed
9oz sweet white corn, which means you’re going to use just over half of a can that’s the size of the one in the picture
1 medium tomato, diced
1 medium avocado, diced
1 1/2 tsp cumin
Black pepper to taste – freshly ground would taste much better than the stuff in my photo, but it was all I had at the time
.75oz packet garlic herb salad dressing/seasoning – it’s in the photo, just being lazy and laying down
about 1/3 cup freshly chopped parsley
The juice of 2 medium limes, approximately 1/4 cup. Yes, get the pulp from the limes into the salsa, too, and NO, you may NOT use that bottled stuff for this. Trust me.

As is, this recipe is just fine for me as I don’t like spicy foods. For other folks this will be a good base recipe. Add-in suggestions include jalapenos, onions, other peppers, cayenne pepper, and kosher salt, while substitutions could be ranch dressing instead of the garlic herb, cilantro instead of parsley, the juice from a jar of jalapenos instead of lime juice, etc. If you do add more stuff to this, you may need to increase the lime juice by one lime. 

Mix everything all together; if you’ve got tupperware or another bowl with a lid that seals, put the lid on it and shake it up to mix. You don’t want a big puddle in the bottom of the bowl, but you do need enough juice to make sure your seasonings kinda dissolve and mix in well with everything else. Cover and chill for a few hours or overnight.

This is great with just tortilla chips but it’s also good as part of dinner. I made this earlier today and when it was time to make dinner I just cooked up some rice and shrimp and pulled out some tortillas. We wrapped up the rice, shrimp, and salsa in the tortillas and chowed down. There’s still plenty of salsa left for snacking on tomorrow.