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Black Bean Salsa

August 6, 2009

Skip the jarred salsa, break out the tortilla chips, and dive into this refreshing home-made salsa packed with fresh, healthy ingredients! Serve this salsa as an appetizer, or as a side dish paired with grilled shrimp or chicken. Simply delicious!

2 cans (15-oz each) black beans, drained and rinsed
2 ears fresh corn on the cob
2 large tomatoes, seeded and chopped
1 small purple onion, diced
1/4 cup fresh cilantro, chopped
1 can diced green chilies
1 avocado, peeled, pitted and chopped
4 Tablespoons fresh lime juice (do not use bottled)
3 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
Kosher salt and fresh ground black pepper, to taste


  • Leaving corn on the cob in husks, wrap each ear in 2 layers of wet paper towel. Microwave both ears together on high for 5-6 minutes. Allow to cool. Remove husks and cut corn from cob. Set aside corn and discard ears and husks.
  • In a large bowl whisk together fresh lime juice, olive oil and vinegar.
  • Fold in beans, corn, tomato, onion, avocado, cilantro and green chilies.
  • Season with salt and black pepper to taste. Toss to coat.
  • Cover and chill at least 2 hours before serving.
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