Tuesday, July 27, 2010

Black Bean and Corn Salsa

Tasty Tuesday

Today is the most delicious "Black Bean and Corn Salsa".

Perfect for using garden produce and herbs. It is light and fresh. Some people call it "Cowboy Caviar", but this version needs a more descriptive name. It makes you want to just eat it by the spoonful. I was leary at first . . . but I'm a believer!
Black Bean and Corn Salsa
*This is delicious as Salsa with chips or topped on a salad or grilled chicken breast. Can be made with fat-free dressing for a very healthy snack/lunch! A meal in itself!

1 can Whole Corn, drained

1 can Black Beans, rinsed and drained

5 Roma Tomatoes, seeded and diced small

1 bunch Green Onions, chopped, using about 3/4 ths up the green part

1 bunch Cilantro, chopped small

1 8-oz. bottle Zesty Italian Salad dressing, regular, light, or fat-free

1 fresh Lime, juiced

1-2 Avocados, chopped into small 1/4" pieces, optional

Combine Corn, Beans, Tomatoes, Onions, and Cilantro.

Add Dressing and Lime Juice. Toss together.

Just before serving, stir in Avocado. The Avocado really adds a lot to this. Try to serve within a couple hours of making it. Drain a little if too much liquid collects in the bottom of the bowl or with any leftovers the next day. You most like won't have leftovers!!

No comments:

Post a Comment