My friend Val gave me this recipe for her sister-in-law's salsa! She also put it in our church cookbook...which is good because I'm pretty sure I had lost it by that point. I've changed it a little bit because I love lots of avocado and I threw in some black beans for good measure. It makes a great dip for chips but is also yummy as a summer side dish!
Sandy's Famous Salsa
1 can white shoe peg corn, drained (I've only found this from Green Giant...and it is worth the extra cost!)
1 can black beans, drained (the recipe really calls for black-eyed peas but I just use beans I have on hand)
1/2 bunch cilantro, chopped
2 Roma tomatoes, chopped
1/2 medium red onion, minced
1 jalapeno, minced
2 cloves garlic, minced
2 T. red wine vinaigrette (or you can mix red wine vinegar and olive oil)
salt and pepper (to taste)
3 avocados, chopped just before serving
1 lime, juiced to prevent avocado from browning
Mix all ingredients together except avocados and lime. When ready to serve add avocado and lime juice. Mix carefully. Keep chilled. Serve with tortilla chips.
No comments:
Post a Comment