Black Bean Salsa

This recipe came from a friend I knew in Louisville.  It is the most requested recipe I make. I'm pretty sure my family makes it every summer they get together.  I say "they" because they all live near each other and I have lived far far away for far too long.


Black Bean Salsa


2 cans drained and rinsed black beans
1 can drained corn
2 (14 oz) cans petite diced tomatoes, drain most of juice
1 medium diced red onion
1/4 c chopped cilantro
3 T lime juice
2 T olive oil
1 T red wine vinegar
1 t salt
1/2 t pepper
1 avocado

-Mix all ingredients except avocado together and let set in fridge for 30-ish minutes.  Dice Avocado and add just before serving with yummy yummy tortilla chips, or over burritos, or as a topping to tacos, taquitos or quesadillas, or fish.

Black Bean Salsa

This recipe came from a friend I knew in Louisville.  It is the most requested recipe I make. I'm pretty sure my family makes it every summer they get together.  I say "they" because they all live near each other and I have lived far far away a long time.


Black Bean Salsa


2 cans drained and rinsed black beans
1 can drained corn
2 (14 oz) cans petite diced tomatoes, drain most of juice
1 medium diced red onion
1/4 c chopped cilantro
3 T lime juice
2 T olive oil
1 T red wine vinegar
1 t salt
1/2 t pepper


-Mix all together and let set in fridge for 30-ish minutes.  Dice one Avocado and add just before serving with yummy yummy tortilla chips, or over burritos, or as a topping to tacos, taquitos or quesadillas.