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| Black beans, corn, and avocado salsa (Photo by bodhilens) |
Ingredients (for 4 servings as main dish):
3 cups of cooked black beans (about 2 cans)
1 cup of cooked corn kernels (about 1/2 can)
1 ripe avocado
1 red bell pepper and/or green bell pepper
1 can of diced tomato (with Mexican seasonings or add a pinch of cayenne pepper)
Juice of 1 lime or lemon
A handful of cilantro (or 1 TBSP of cilantro paste*)
1-2 stems of green onion
1/4 cup of olive oil
1-2 cloves of garlic
1/4 tsp of natural salt
For garnishing:
Whole milk yogurt (or sour cream)
Shredded cheese
BBQ sauce
Directions:
1. Chop avocado, bell pepper, cilantro, and green onion into small pieces.
2. Cut lime into half and squeeze juice. Grate garlic. Mix them with the rest of seasonings.
3. Mix 1 and 2 with black beans and corn kernels, and let the mixture rest in fridge for a while.
4. Garnish salsa with yogurt, shredded cheese, and/or BBQ sauce. Serve with tortilla or rice.
*To make cilantro paste, get a bunch of cilantro, wash and dry it, put it in blender along with 1 clove of garlic, 1 TBSP of olive oil, and a pinch of natural salt, and run the blender until the mixture becomes paste. Spread cilantro paste thin in a ziploc. Store it in freezer. Break it into pieces and use a piece or two as you need.
