Salsa as a condiment, a tortilla dip, or a main course. Your choice! I first found this as a condiment alongside a Tex-Mex entrée at an expensive restaurant. I developed a recipe, and found it to be one of the most versatile and most popular recipes in my repertoire.
Fresh Salsa With Black Beans and Corn
- 2 limes, juiced
- ¼ cup balsamic vinegar
- 2 TBSP 'cado oil (avocado oil)
- 2 TBSP minced garlic
- 3 jalepeño peppers, diced
- 1 bunch green onion, large bunch, sliced thinly
- 1 red onion, diced
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp chili powder
- 25 grinds black pepper
- 1 TBSP chipotle in adobo sauce, optional for smokey heat
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 4 roma tomatoes, diced
- ½ bunch cilantro, chopped fine, divided
- 1 large avocado, diced
- 1 large bag tortilla chips
In a large bowl:
- Put all the aromatics in a large bowl and mix to the the flavors meld.
- Add the diced tomatoes, black beans and corn. Add half the chopped cilantro. Adjust to taste, keeping in mind that the cilantro will "bloom" as the salsa sits.
- It is best to serve the avocado in real time as a garnish.
- In the unlikely event you have leftovers, and you have mixed the avocado into the salsa, it is best eaten within 24ish hours.
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