Donnie and I went to a cookout and had the BEST SALSA EVER. We were impatient to wait for the recipe so I decided to give it a go on my own based on some other recipes that looked similar. What resulted out was PERFECT IN EVERY WAY.
BUT – Here’s the thing. Except for the canned black beans (we didn’t have time to cook beans to use) everything is from scratch. Therefore, it’s hard to give exact recipes because sometimes a tomato tastes “better” to me than other times. Or corn is sweeter. Or avocados richer. Keep all of this in mind and be willing to do taste tests at the end to make sure it’s to YOUR liking.
Also? This made SO MUCH SALSA. There’s your warning. You could probably cut it all in half and be fine for a couple of meals.
YUMMY SALSA
Ingredients
- 4 cans of black beans, rinsed.
- 6 ears of corn, cooked and cut off cob.
- 3 avocados, chopped.
- 5 tomatoes, chopped.
- 1 red pepper, chopped.
- 4 cloves of garlic, minced.
- 1 Tbsp salt
- 1/2 tsp cayenne pepper
- 1/4 cup sugar
- 1/3 cup extra virgin olive oil
- 1/3 cup lime juice (We used bottled b/c we don’t have anything to juice with.)
- 1/3 cup fresh cilantro
Instructions
Mix it all together.
(Do you like what I did there?)
But seriously! Mix it all together. AND THEN TASTE IT. I ended up dividing the batch up for serving purposes and added about an 1/8 tsp of cayenne pepper because the company coming over likes things a bit spicier than I do. Donnie took a small bowl and added jalapenos. Start with this recipe and then make adjustments! Make it your own and then EAT IT ALL UP.
And for the record…have so much leftover hasn’t been a bad thing. We did shredded chicken inside pita pockets last night for dinner and we used the salsa as a topping. SO AMAZINGLY AWESOME. I am now trying to thing of other things I could top with it. Salad maybe? Cereal? COFFE?
Okay. Now it’s just gross.
We also cooked these cheddar biscuits with MUCH success. However, I doubled the recipe and added some minced garlic from the jar to it. Three teaspoons to a double batch. SO GOOD. I cooked this easy chocolate cake which was yummy as was Bakerella’s Key Lime Cake. I didn’t have 8-inch pans, so I shouldn’t have tried to slice the layers. I should have just done two layers. I also had LOADS of leftover icing. AND I made sure to use the lime juice in the icing. OH – and I didn’t juice key limes. I just used bottled lime juice as I don’t have a method to juice.
Over all? A successful series of new recipes! WOO HOO!
I love that salsa. Some day try grilling the tomato and avocado – adds such a great dimension. I don’t understand the no method to juice statements – can’t you just cut the lime in half and squeeze? Granted , I love my citrus squeezer but squeezing over my cupped hand works in a pinch.
You make me sound very dumb 🙂 Yes. I could do that. But that recipe called for 1/3 cup and the key lime cake I mention later called for 2/3 cup for the cake and 1/4 cup for the icing. All of that together was too much squeezing for one day. Although, to be honest, even the 1/3 cup for the salsa probably would have been more than I felt like dealing with. I always have lime juice around so it’s just easier for me. I guess I should clarify that I didn’t have an easy juicing method and was too lazy to do it by hand!
I would never think you were dumb! Lazy I totally understand. I am a short cut queen, but I’ve never used the bottled lime juice so I didn’t get it.
Oh, man. I throw lime juice in everything. It drives my husband crazy. It’s my go-to flavoring 🙂 I even add it to my beers sometimes!!!
I make that salsa all the time and LOVE it!! It is really healthy and figure friendly too! I like it on top of grilled fish and along side of any mexican dish! Yummo!! Completely replaces the regular salsa in my book.
I make this salsa all the time too (from a VERY similar recipe). I often take a container of salsa and a container of shredded lettuce to work and make it into a lunch salad. You don’t need any additional dressing….oh, and also I sometimes add some crushed tortilla chips on the top to make an amazing taco salad.
In Colorado we call this salsa Cowboy Caviar!
This is one of my favorites, too — my sister got us all addicted to it. Glad you discovered it, too 🙂
I’ve made a similar black bean salsa with canned black beans AND canned corn, and it turns out great. I think the trick is the lime juice and especially fresh cilantro. Good stuff!!!
We call it Texas caviar here. Similar recipe, but sometimes I cut out the beans and corn to make it lower in carbs (still dip the chips, of course!). This and caprese salad are my go-to summer lunches.
We always keep lime juice on hand; lemon juice, too. I think it’s probably cheaper than stocking limes (which go bad if you don’t use them right away, whereas the lime juice keeps in the fridge for much longer).
Plus it would bug me to “waste” the rest of the lime, even though it would go in the compost so ultimately not be really wasted. And we’ll just forget about what the lime juice factory does with all the lime pulp and skins (they compost them, or make zest, right?).
I’m so glad you’ve been trying new recipes–and sharing them with us. I frequently go to your website to get inspired to cook new things when I’m bored with what we’ve been eating. I’m going to visit my brother this weekend and I think this salsa will be my housewarming gift to him. Looks delicious!
I guess I will have to look into lime juice and lemon juice – we always just have the real deal on hand (which admittedly do sometimes go bad) and I still picture the plastic lime and lemon replica containers of my youth.
I have been looking forward to making this since you posted it earlier this week and finally made it tonight! So delicious! So healthy! We will make it again and again. I did make a half recipe and cut the sugar to 1 Tbsp, but I sort of wish I had made the full size recipe so we could eat leftovers all week long.