…and it’s Fight Back Friday!
It’s HOT here. Like 94 F hot. I know – we don’t really understand hot here on the West Coast with our onshore flow and lack of humidity. And honestly – I don’t mind the hot. It just requires some adjustments to daily living… especially when you live in an OLD house with no air conditioning!
One of those adjustments – for our family at least – is cooking and eating outdoors.
Oh we love the grill!
Oh we love al fresco!
So – in honor of the season, and a lovely gift from the folks at Daregal – I decided to throw together a little salsa to enjoy with in the warm weather.
I should tell you up front – this couldn’t be any easier to put together. It will take you all of about 15 minutes – tops – and will be worth every last darn second of the investment of your time!
Remember these?
The REAL canned beans I canned not so long ago? They’re fabulous and amazing – just had to tell you.
That’s what I started with….
…one can of black beans. These are kind of thick and gooey – and so yummy. That’s good. If they were commercially canned they’d have a lot more fluid on them – and in that instance, I’d definitely get rid of the majority of that fluid.
Next, I added 1 and 1/2 cups of frozen corn.
You could use canned or fresh. Fresh would be mind-blowingly amazing, of course – and if I had any, well, you know what would be here instead! As it is, the frozen works just fine.
Next, 4 medium tomatoes, diced:
A bunch of green onions, sliced fairly thinly…
This was about 7 green onions, with the majority of the green included.
Next, two large avocados seeded and peeled, then diced. I always sprinkle salt on top of my avocados – my Mom must have taught me that decades ago when I was a little girl living on Lamer Street, finding ripe avocados that had fallen off of the tree in the back yard and munching on them…
Anyway – about half a teaspoon of the Kosher salt sprinkled here.
Now – this is so cool – Daregal sells fresh frozen chopped herbs. I’ve used 4 Tablespoons of the fresh frozen chopped Cilantro.
OH MY WORD!
I *hate* chopping fresh Cilantro. All of the stems and time and trying to figure out measurements! UGH!
This stuff is awesome!
This was SO easy!
Then I add the remaining 1 teaspoon of Kosher salt, add 1/4 cup of lemon juice, and mix together!
It looks yummy, doesn’t it?
Well looks are deceiving.
It’s life-alteringly fabulous.
You’ll have to excuse me now… I need to go eat a large quantity of this stuff!
Enjoy!
|
Ingredients |
|
|
1 can |
Black Beans (approximately 15 oz) |
|
1 1/2 cups |
Corn (Canned, Fresh, or Frozen) |
|
4 medium |
Tomatoes, diced |
|
1 bunch |
Green onions, sliced |
|
2 large |
Avocados, diced |
|
4 Tablespoons |
Daregal Fresh Frozen Chopped Cilantro |
|
1 1/2 teaspoons |
Kosher salt |
|
1/4 cup |
Lemon juice |
- If black beans and/or corn are canned with a lot of fluid, drain most of the fluid off before placing in a large mixing bowl.
- Add tomatoes and sliced green onions.
- Dice avocados and then sprinkle with 1/2 teaspoon Kosher salt. Transfer to mixing bowl.
- Sprinkle Daregal Fresh Frozen Chopped Cilantro and remaining teaspoon of Kosher salt over ingredients in mixing bowl.
- Add lemon juice and mix thoroughly.
Notes:
Cover and refrigerate for about an hour prior to serving.
Serve with tortilla or pita chips.
Enjoy!
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