Some people call it black bean salsa, some call it texas caviar.  I simply call it delicious.  This stuff is so good that I can eat it by the spoonful, with or without chips.  I’m not alone either.  Andrew and Alex, my two youngest, will join me in my spoon eating of this black bean goodness.   We mainly use it as a dip for tortilla chips or as an accompaniment with main dishes; I’ve got two main dish recipes that I will be sharing in the upcoming days that use it as an enhancement.  It’s versatile, healthy and yummy!

I have my best Texas friend, EVER, to thank for this delicious recipe.  Micki and I met 6 years ago at a childbirth class for the arrival of both of our first children, and we’ve never looked back.  I love this girl to pieces.  She’s the type of friend that you can tell anything to, call any time of the day or night, talk on the phone with for HOURS and never get bored, and just plain have a kick ass time with any time you see her.  She’s been there for the laughs and tears; even now that we’re long distance.  She’s got your back no matter what and she’ll defend you with everything that’s in her. Friends come and go, but every once in a while you meet one that you know is special.  Micki’s that one for me.  I love ya girl!

Now, without further ado… Black Bean and Corn Salsa; Micki Style.  Here’s what you’ll need:

Ingredients Needed:

1 Large Lime, Juiced
2 Tbsp. Balsamic Vinegar
½ tsp. Ground Cumin
¼ tsp. Salt
1 15 Oz. Can Black Beans, Rinsed and Drained
1 Cup Frozen Corn Kernels, Thawed
1 Medium Tomato, Diced
8 Thin Green Onions, Sliced (1/2 cup)
1/4 Cup Chopped Fresh Cilantro
1 Fresh Avocado, Chopped

Combine your lime juice, vinegar, cumin and salt in a large bowl; stir to mix well. Next, add in the beans, corn, green onions and cilantro; and stir to mix well again. Before serving add in the  tomato and avocado.  Serve immediately or refrigerate overnight.

Micki's Black Bean Corn Salsa

Total Time: 15 min

Ingredients:

1 Large Lime, Juiced
2 Tbsp Balsamic Vinegar
1/2 tsp Ground Cumin
1/4 tsp Salt
1 15 Oz. Can Black Beans, Rinsed and Drained
1 Cup Frozen Corn Kernels, Thawed
1 Medium Tomato, Diced
4 Green Onions, Chopped (1/2 Cup)
1/4 Cup Fresh Cilantro, Chopped
1 Avocado, Chopped

Directions:

Combine your lime juice, vinegar, cumin and salt in a large bowl; stir to mix well.

Next, add in the beans, corn, green onions and cilantro; and stir to mix well again.

Before serving add in the tomato and avocado.

Serve immediately or refrigerate overnight.