Tuesday, October 28, 2008

Black Bean Salsa

Tonight for dinner we are having Black Bean Salsa and Mexi-Ranch Chicken Patties. I got my Black Bean Salsa recipe from my friend, Heather, a few years ago and was a family favorite before we had to deal with being gluten-free, luckily it was naturally so. I have taken it to many different gatherings and have had raves about it. I have adapted it at times when fresh ingredients were not on hand and while the fresh ingredients are ideal, the substitute version is also really good. Here is the Black Bean Salsa recipe, both in its pure form and with the adaptations. The photo of the salsa is with all fresh ingredients.

Black Bean Salsa

2 cans of black beans
1 can corn
3 large tomatoes or 2 cans petite diced*
1 medium onion chopped**
4 Tbsp. cilantro (4 tsp dried)
1 Avocado, chopped (optional)
3-4 T lime juice
2 T olive oil
1 T red wine vinegar or white vinegar
1 tsp salt
1/2 tsp pepper
Tostitos Scoops or any other corn chip

Drain and rinse bean, corn, & tomatoes if using canned. Place in a large bowl with onion, avocado and cilantro. In a small bowl mix lime juice, olive oil,vinegar, salt & pepper. Toss dressing over vegetables. Chill before serving. Serve with Scoops or other corn chip.

*For extra kick use Petite Diced Tomatoes with Green Chilies
**In a pinch you can use about 1/3 C dried minced onions

Isn't it pretty, the avocado really makes it pop, but I didn't have any today.

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