Sunday, August 8, 2010

Black Bean & Corn Salsa

The following salsa recipe is one that I've found recently and have already tried several times. It's a real winner. It's light and refreshing and great for entertaining. Not only does it add color to your table but it really is delicious.

Appetizers are my favorite. Growing up Italian, the appetizer that I was exposed to was called antipasto, both hot and cold. Antipasto consists of cheeses, salami, prosciutto, artichokes, olives, stuffed peppers, eggplant rollatini, stuffed mushrooms, baked clams as so on. It means, "before the meal". I never understood that, because by the time you're done eating the antipasto with all that Italian bread, you're pretty much ready for dessert. Don't misunderstand me.......I still love antipasto. I just like to keep the appetizers that I serve on the lighter everyone can enjoy the salad, pasta, main course and of course, dessert. :)

Black Bean and Corn Salsa

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (17-ounce) package frozen whole kernel corn, thawed
  • 2 large tomatoes, seeded and diced (or 1- 15oz can of diced tomatoes)
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 cup chopped fresh cilantro leaves, optional
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 1 tsp hot sauce (if desired)
  • Salt and pepper
Mix all of the ingredients and chill overnight before serving.

Instead of buying tortilla chips or crackers, I like to buy pita bread that I cut into wedges and toast in the oven until crisp. This works great for dips, salsa and humus.

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