Recipe: Black Bean & Corn Salsa

This is a recipe I came up with recently after cleaning out my kitchen cupboards and refrigerator. I still have no idea why I had creamed corn in my cupboard – I won’t touch the stuff, so what on earth did I buy it for? Did it end up in my grocery cart by accident somehow? I once got home with Chinese Five Spice seasoning that had not been on my shopping list – it must have rolled into my area of the belt from the person ahead of me in line at the cashier. Those little dividers don’t quite go across the whole belt.

Anyway…the stuff in the fridge was still good, but needing to be either used or tossed out within 24 hours. I can’t stand wasting food. So, I just started slicing and dicing the next thing I know I had a colorful and tasty bowl of salsa in front of me. So, for your tortilla chip-munching pleasure, I give you:

Black Bean & Corn Salsa with Baked Blue Corn Tortilla Chips

1 15 oz. can black beans, rinsed and drained
1 15 oz. can creamed corn, rinsed thoroughly and drained just as thoroughly
2 medium-sized tomatoes, seeded and diced
½ cup packed chopped fresh parsley (or Italian parsley, or cilantro…whatever you’ve got hiding that needs to be used up)
4 garlic cloves, minced
3 green onions, sliced thin
2 oz. crumbled Queso Fresco
1 tablespoon canola oil
1 tablespoon lemon juice
About 6 twists of the sea salt grinder
About 12 twists of the rainbow peppercorn grinder

1 diced mini-avocado per serving (about the size of a jumbo egg – you can use half of a regular avocado if you can’t find mini-avocados in your area)

Mix everything together in a large bowl, except the avocado. Do not add the avocado until right before you serve the salsa. Avocados tend to turn brown rather quickly.

If you’re going to store the salsa in the refrigerator for personal use to munch on all week, add a new avocado right before you eat it each time.

Pair with your favorite tortilla chips (in my case, baked blue corn) and munch away.

Yield: 4-6 servings

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