Having a vegetarian in the house, I try to prepare things that can stand on their own without meat, but can be spiked with meat for the carnivores in the family. This dish is a perfect example of that and it eats like a meal. You can serve it like a salsa with chips, use it as a base for tostadas, or as a topping for fish tacos. You could even toss in some marinated, grilled shrimp and make it a black bean ceviche! It’s very versatile.
1 can of low sodium black beans, rinsed and drained
1 can of yellow corn, no salt added, rinsed and drained
2 Roma tomatoes, diced
1/2 cup sweet yellow onion, diced
1/4 cup chopped fresh cilantro leaves
2 ripe avocados, peeled and diced
1 jalapeño, finely diced (less or none depending on your heat tolerance)
2 TBS lime juice
1 TBS white vinegar
Dash of cumin
Fresh ground pepper and sea salt to taste
Mix all ingredients in a non-metallic container. Cover and refrigerate 2-4 hours. Serve with chips or on tostadas, tacos, or burritos.
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