The Essential Summertime (Anytime) Salsa ~ 5.9.10

Time to depart from all the desserts and make something fresh and delicious.


I originally posted this recipe way back in 2006 on She's a Crafty Pumpkin. It has become my "go-to" recipe for family gatherings- it's a cinch to make and EVERYONE seems to love it! The original recipe hails from here and I'm forever indebted to her for posting that- hope you're as happy with it, too!

If you don't have cilantro, but say, have basil- try that instead. I did that once and was not at all disappointed! WOW! Flavor punch and a party in my mouth! You'll see in the ingredients that I often will leave out certain "unessential" ingredients- feel free to try that for yourself. A recipe is only a guideline, you decide what goes in or doesn't- make it yours!

I love to serve this with Target's Archer Farms Organic Blue Corn Tortilla Chips- say that five times fast!

Black Bean Salsa


2 cans black beans, rinsed and drained
2 ears corn, either boiled or roasted (I use frozen, too- toast it in a dry pan on the stovetop)
2 large or 3 medium tomatoes, cut into small chunks and drained- Romas are great
2 firm-ripe avocados, cut into medium chunks
1 red onion, diced small - I often leave this out
3 garlic cloves, minced - I've left this out before, too
2-3 limes
1 bunch of cilantro
Olive oil
Red wine vinegar
Salt and pepper


Place the black beans into a large serving bowl. After the corn has cooled, cut the kernels off the cob and add to the black beans, along with the tomatoes, red onion, and garlic. Toss to combine.

Drizzle the mixture with olive oil and about 2 tablespoons of red wine vinegar, or to taste. Squeeze the limes over the mixture, and season with salt and pepper. Let the mixture sit for about fifteen minutes before tasting for seasonings again.

You can wait until just before serving to add the avocado chunks and chopped cilantro, but we add it all at once - after awhile the avocado will start to break down, but it usually last a full day or two before that happens.