Back to the Cinco de Mayo Menu! Today we're having something you're going to want to be making all Summer. I'm certainly going to be making it all Summer. I've mentioned my girl Julie before. I love love love the way she cooks. Always fresh, always light, always sooo good. This chunky salsa is one of my favorites that she makes.
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Julie's Chunky Salsa
By Julie Brown, slightly adapted by Janna Patterson
Ingredients
2 fresh ears of corn, cut from the cob
1 c fresh chopped cilantro
1/2 c chopped red onion
3 large chopped tomatoes
1-2 jalapenos, seeded and diced (depending on how hot you like it)
1 chopped green bell pepper
2 t fresh garlic, minced
1 (15 oz) can black beans, drained and rinsed
3 large avocados, peeled and cut into ½ inch pieces
Dressing:
1 t salt
3/4 t cumin
6 T fresh lime juice
2 T oil
2 T vinegar
1 c fresh chopped cilantro
1/2 c chopped red onion
3 large chopped tomatoes
1-2 jalapenos, seeded and diced (depending on how hot you like it)
1 chopped green bell pepper
2 t fresh garlic, minced
1 (15 oz) can black beans, drained and rinsed
3 large avocados, peeled and cut into ½ inch pieces
Dressing:
1 t salt
3/4 t cumin
6 T fresh lime juice
2 T oil
2 T vinegar
Directions
Place dressing ingredients in a small bowl, mix until blended. Set aside.
Combine all other ingredients into a large bowl except avocado. Mix
well. Add dressing and mix until ingredients are well coated. Add
avocados, toss gently to combine.
Serve immediately or refrigerate up to 6 hours. Serve w/ tortilla chips and EAT, EAT, EAT.
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Combine all other ingredients into a large bowl except avocado. Mix
well. Add dressing and mix until ingredients are well coated. Add
avocados, toss gently to combine.
Serve immediately or refrigerate up to 6 hours. Serve w/ tortilla chips and EAT, EAT, EAT.
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