This recipe makes a big bowl, but this was all we had left the next day to snack on. Forgot to take a picture of the whole recipe.
Shoepeg Salsa
2 (15 ounce) cans black beans, drained and rinsed
1 (17 ounce) can shoepeg corn, drained. Shoepeg corn is a small white corn.
1-2 avocados, chopped
1 red onion chopped very small
2 large tomatoes, seeded and chopped
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
4 Tablespoons lime juice ( I used the bottled kind...tastes better to me)
1 teaspoon salt
1/2 teaspoon black pepper
Mix all ingredients in a large bowl. Cover and refrigerate. Make ahead so juices begin to flow from veggies...although it does taste great from the start! Serve with tortilla chips.
This is so yummy and healthy too. Only has one tablespoon of olive oil in the whole dish!!
Enjoy,
~Karen~
This sounds awesome! Thanks!
ReplyDeleteHi Karen, This looks wonderful! When I saw the word "salsa" I figured it would have jalepenos in it. I was so glad to see otherwise. I can't eat them. They really hurt my mouth. We have a "Wednesday Wellness" program at my work (a community health center)for staff. This is right up our alley of helping people eat more healthy food to feel better and, hopefully, live longer. Would it be okay with you if I shared your salsa with our group?
ReplyDeleteI can't wait to make this!! Thanks for the recipe!!!
ReplyDeleteThis looks and sounds really good. There will be football at my house again this coming weekend so I think I'll be trying this. Thanks for sharing!
ReplyDeleteBlack bean corn salsa is my favortie! I've never tried adding red wine vinegar. I bet it really perks up the flavor.
ReplyDeleteI make something very similiar - eat it without chips even... Yum!
ReplyDeleteKaren, I'm returning to this post to give you a great big thanks for sharing this recipe! We bought the ingredients after church on Sunday, I made it later that morning, and we are devouring it. It's absolutely wonderful! I must mention that we added two ingredients: fresh cilantro (which I think tastes wonderful on practically ANY food), and a few dashes of Tabasco sauce. I don't like hot-spicey food, but the Tabasco adds a little punch. Eaten with multi-grain chips, I can make a meal out of it. I appreciate your salsa picture and generosity sharing it. It's a keeper recipe!
ReplyDelete