Black Bean Salsa

I got this recipe from the cooking class I took at BYU, and it's a keeper. It's a fresh take on the traditional tomato salsa, with black beans, avocados, and corn as the star ingredients. As with a lot of my recipes, it is completely adaptable according to your taste.


2 avocados, diced
1 can black beans, drained and well rinsed
3/4 cup corn (I use a really good frozen sweet white corn)
2 roma tomatoes (or 1 if it's a larger tomato variety)
1/4 cup cilantro
A quarter of a jalepeno, seeded and diced (optional)
Salt and pepper

Dress with half an Italian dressing packet, made up (meaning you need to vinegar & a salad oil on hand).

If you want to just make up the whole packet, you could use the other half of the dressing to marinate these fajitas.

Kitchen Tip: Snipping cilantro right off the bunch with clean kitchen scissors is much easier (and quicker!) than removing the leaves by hand and chopping them with a knife.

Enjoy the salsa!