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Black Bean Salsa

2 15 oz cans black beans, drained

2 ears of sweet corn, cooked and kernals removed

2 large tomatoes, chopped

2 avocados, peeled and chopped

1 purple onion, chopped fine

1/4 cup cilantro chopped

juice from one lime

2 T olive oil

1 T red wine vinegar


Combine, cover and chill. Garnish with slices of avocado. Serve with tortilla chips (lime flavored chips are great with this salsa)

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