As soon as the temperature hit the 60s, our whole family was dying to get outside, so we had an outdoor dinner. My mom and I thought, what better appetizer to have while chatting on the patio then fresh salsa? We happened to have fresh corn, and the rest of the ingredients, except for lime juice, which was substituted with lemon juice. This recipe could not have been more delicious and everyone seemed to agree by how quickly it disappeared! Make sure to eat it within a few hours of when you make it, and keep refrigerated until you eat it. If you have extras and want to save it, (which you should - savor every bite!!) I recommend taking out the avocados, which tend to go bad quicker than the other ingredients.
ingredients ~
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can corn, drained (or 3-4 ears, boiled)
6-8 Roma tomatoes, diced
1/2 large sweet onion, diced
2 avocados, peeled, seeded and diced
1 bunch fresh cilantro
juice of 3 limes
sea salt
instructions~
In a large bowl combine beans, corn, tomatoes, and onion.
Fold in avocados and cilantro.
Squeeze lime juice into the bowl and add a pinch of sea salt.
Stir to combine. Add more sea salt, to taste.
Recipe From: Tastes Better From Scratch
留言