Monday, July 03, 2006

Black Bean and Corn Salsa

Tomorrow we'll be eating with Mom and Dad at the lake. They're doing all the cooking and grilling (what a treat!), but Mom asked me to bring black bean and corn salsa. She and I went grocery shopping at Bruno's this morning, and that store is too much fun!

Here's the salsa recipe:

2 cans black beans, drained
2 cans shoepeg corn, drained
4 tomatoes, chopped
2 avocados, chopped
4 garlic cloves, minced
1 bunch cilantro, chopped
2 bunches spring onions, chopped
1 lime, juiced
1/4 c. red wine vinegar
1/4 c. olive oil
1 T. Cavender's Greek seasoning
salt and pepper to taste

Best if made and chilled 6 to 24 hours before serving, but we often eat it as soon as it's made. Serve with tortilla chips or over rice, or plain.

I usually double the recipe and we eat it for several days. If your local grocer doesn't have the Cavender's, it can be ordered through

I also got the items for tomato/basil salad, which we'll probably eat tonight.

4 to 6 large tomatoes, chopped
4 stalks of basil with lots of leaves, chopped
1 large lump (about the size of two eggs) of mozzarella, chopped
1/2 c. balsamic vinegar
1/4 c. olive oil
coarse-ground pepper to taste
a sprinkle of sea salt or kosher salt to taste

Mix all ingredients together and serve with crusty baguettes.

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Blogger Jeannine said...

Thanks for the recipes! I plan on trying them once our tomatoes are ripe.

9:04 PM  
Blogger Sydney said...

Thanks for the recipes. I have a black bean salsa recipe but yours looks so much better than mine. I'll have to try it.

7:51 PM  

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