Today’s guest post is written by Teaspoon Communications’ intern, Taryn Berry. Taryn is a senior at Saint Joseph’s University who will earn her B.S in Food Marketing in a short few weeks!
Fortunately, for the Mexicans defeating the French at the Battle of Puebla, we now have an excuse to indulge in the cuisine of our southern neighbors every May 5th. With Cinco de Mayo fast approaching, I wanted to share with you a recipe that is perfect to bring to any ﬁesta you are planning to go to. One of my favorite, light and healthy side dishes to pair with my tacos (or even scoop up with chips), is this delicious Black Bean & Corn Salsa!Print
Black Bean Corn Salsa
Salsa made with black beans, corn, avocado, tomatoes and cilantro – perfect for Cinco de Mayo or anytime you need a dip for tortilla chips.
- 1 (15 ounces) can (or 1 3/4 cup) black beans, rinsed and drained
- 1 (15 ounce) can corn, rinsed and drained
- 1 cup diced plum tomatoes
- 1 cup diced avocado
- 1/2 cup chopped scallions
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 large clove garlic, minced
- 1 teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 1/4 teaspoon of salt
- In a medium bowl, toss together black beans, corn, tomatoes, avocado, scallions and cilantro.
- In a separate bowl, whisk together olive oil, garlic, cumin, lime juice and salt.
- Drizzle dressing over salad, then toss again.
- Serve with tortilla chips or as a side for chicken, shrimp or fish.
Happy Cinco de Mayo and buen provecho!
Do you have a favorite Mexican (authentic or Tex Mex) dish/recipe you love to make/eat?