I've been cooking... I've been baking... I've been eating... but gosh it seems like life has been so crazy busy that I haven't had time to type out the recipes or upload photos. I am making time this afternoon to be SURE this one gets up. Now. Today. In time for all the Fourth of July holiday festivities going on this week and coming weekend.
This a recipe to whip up at the last minute that can be eaten (ate?) with tortilla chips of course, but also works as a fabulous side dish or as an additional filler in burritos. As a matter of fact I had this as a dip with chips but then also piled it into a healthy low carb tortilla and enjoyed it as a cold 'burrito' that was incredibly yummy. SO VERSATILE. But wait... there is more versatility with this.
Ingredients and amounts.
You really get to play with your food here.
Like a certain food more than another? Add more of it and less of the other.
Hate an ingredient? Leave it out.
Like an ingredient you think would be good in this mix? Add it!
Black Bean and Corn Salsa Side Dish
Almost all ingredients are optional based on your preferences
2 cans black beans, rinsed and drained
1 can or 1 1/2 cups petite diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime (about 2 tablespoons)
1 1/2 t cumin powder
Salt to taste (start with a teaspoon and taste test)
Mix together in a bowl. Serve right away or chill 2 hours before serving. Serve as a side dish, with tortilla chips or with flour tortillas.
