We have been reveling in all the fresh delicious ingredients that are growing this time of year. The tomatoes, the avocados, the corn, etc. It's delightful to our palates. And if you can't tell, I'm a big lover of the black bean and corn combo. This recipe was first introduced to me by my friend Rebecca. Admittedly, I almost eat this as a main course because I love the flavors so much, though it is most certainly an appetizer or side. The recipe says to use canned corn, but if corn is in season, please use that. It definitely ups the ante of flavor. Just use 2 cobs of corn, cooked, with the kernels removed with a knife. Hope you enjoy it as much as we have.
Fresh Black Bean & Corn Salsa
3 Roma tomatoes, small diced
1 large avocado, small diced
4 green onions, thinly sliced
1 (15 oz) can black beans, drained
& rinsed
1 (15 oz) can corn, drained &
blanched
1/2 orange pepper, small diced
3/4 cup cilantro, chopped
Wishbone Italian House
Dressing
McCormick Fajita Seasoning
Salt & Pepper
fresh lemon juice
Combine all ingredients in
bowl. Put just enough Italian dressing and lemon juice to moisten vegetables. Season to taste
with fajita seasoning, salt & pepper.
Serve with tortilla chips.
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