Fresh Salsa Recipe

-------RECIPE-------

1 container of cherry tomatoes

1 avocado

1 8 oz can of black beans

2 ears of grilled corn

1 lime

1/2 small red onion

1 clove of garlic

salt & pepper to taste

Step 1 : Prep the corn.  Peel the corn, cover nicely with olive oil, salt (we love Jane's Crazy Mixed Up Salt) and pepper

Step 2 : Grill corn over high heat turning about every 2 minutes (it's ok if it burns!)

Step 3 : While the corn is grilling, prep the other ingredients.  Cut the cherry tomatoes, avocado, and onion.  Tip - Slice the avocado length wise and open.  Cut "strips" in the the half without the seed, then across.  Use a spoon to scoop out the avocado.  For the seed half, VERY carefully tap the knife into the seed, not too hard, but enough to have the knife stick to the seed.  Twist the knife and the seed should pop out.  This only works if the avodaco is ripe :)  Keep the seed!

I like to cut everything about the same size (the onions a little smaller).  Mince garlic and add all the ingredients to a mixing bowl.  Make sure to have equal amounts (you may not need all whole can of black beans).

Step 4 : After you let the corn cool, cut the ears and add to the other ingredients.  Squeeze lime juice into the mixture, salt, and pepper (to taste).  Take the seed from the avocado and add to the salsa.  Sounds crazy, but it keep the salsa fresh longer!

Usually with any recipe with avocado you need to make it right before you eat it.  The best thing with this salsa is that you can make it the day before and it's even better!  The flavors meld together and it's amazing!  I love to eat this salsa with Late July chips.  They have just the right amount of crunch and salt.  

I love to serve my dips, salsa, and apps in beautiful pieces.  Isn't this wooden bowl amazing?  It's so great to have natural beauty pieces to enhance the experience when hosting a dinner party.  

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Let me know what you think of this recipe!  Have a wonderful day.

xo Lulu