The fresher and riper the ingredients the better the flavor! Since the peppers, tomatoes, cilantro and corn are in season, it is the perfect time of year for this Salsa Salad.
This is a crowd pleaser and disappears from the serving bowl quickly. I prefer serving it with blue corn chips. I really like their flavor. With all things add more or less salt/pepper/garlic and lime juice to your taste preferences. This is a really good starting point but I have had to add more or less based on the ripeness and flavor of all the other ingredients.
This is a family favorite, except for my husband who hates corn in anything. So, I sometimes just omit the corn ingredient.
It is best to let this salad sit in the refrigerator for an hour before serving to let all the flavors bloom together. Enjoy the Yum!
Salsa Salad Recipe
In a bowl mix the following:
1 Can Black Beans, drained
1 Cup of Fresh or Frozen Corn
1/2 Bunch of Cilantro, chopped
4 Roma Tomatoes, Seeded and Diced
4 Green Onions, Diced
1 Med/Lg Jalapeno Minced
2 Limes, Juiced
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 cloves of garlic minced
1 Avocado, Diced
Serve with Tortilla Chips, if desired.
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