Sunday, September 19, 2010

0 Black Bean Salsa

These are our sweet friends, Erin and Mac  . . .
who got married in Mexico last year. . .

Erin is one of those people who can MAKE UP recipes! She knows what spices to add, she doesn't use MEASURING CUPS, and everything she makes is amazing! I don't think I will ever get to that level!
Anyways, they came over last night for dinner and I made a yummy Black Bean Salsa. . . (I have no idea where I got this recipe from). This is the perfect dip for kids! It isn't spicy at ALL and would be a great addition for a Super Bowl party! 
Black Bean Salsa
one package frozen shoepeg corn
3/4 cup water
3 tomatoes, seeded and chopped
1 c. fresh cilantro
2 cans black beans rinsed and drained
1/3 c fresh lime juice
1/4 tsp salt (I used more)
1/4 tsp pepper
2 avocados chopped
a couple dashes of Tabasco (I just chopped up a jalapeno with the seeds)
Thaw and slightly cook the corn in the 3/4 c water. Add all ingredients together in separate bowl and mix. Add corn. Add avocado last to keep from browning!
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