My now-aunt first introduced me to this salsa, the first time we met her. I’m not sure where she got the recipe, but it’s become a family favorite. And I’ve always said that if I ever open a restaurant, I would serve this. To me, it is the essence of summer and combines all of the best parts of the season. Creamy avocado, a bit of crunch and sweetness from the corn, earthy cilantro, fresh tomato, tangy, bright lemon juice and hearty black bean. This is delicious on chips but hearty – and delicious – enough to have a meal, with a spoon. My parents brought it to most of the bar-b-ques and bonfires that we went to, and my brother and I would try to sneak spoonfuls of it before we went anywhere.
This salsa is a magical combination of summer flavors. Make it – you won’t be disappointed and you won’t be able to stop!
Serves – 2. You can scale this up for bigger batches, but since you’re probably not making it for a crowd I made the recipe smaller.
Time – About 20 minutes. It’s mostly just chopping tomatoes, avocado, and cilantro.
- 1 can of sweet corn (You can use fresh corn, but canned is easier. If fresh corn is on sale, definitely use that)
- 1 can black beans.
- 2 Roma tomatoes
- 1 avocado (You want the firmer side of ripe here, so it holds up)
- 1 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- Open the cans. Open the corn and beans. Place in a colander, and rinse quickly. Then drain and place in a bowl.
- Prepare the tomatoes. Chop the Roma tomatoes. Slice the top off, and then chop in half. Slide a knife along the fruit and cut out the seeds. Slice into small strips, and then chop into pieces. Add to the corn and beans.
- Prepare the avocado. Slice the avocado in half and then pull out the pit. Holding the avocado halves in your hand, and slice horizontally and then vertically, creating cubes. Don’t slice through the avocado skin. Then, slide your thumb along the skin to pop out the avocado cubes. Add to the bowl.
- Finish. Add the cilantro, lemon juice, and salt. Mix carefully and gently so as to not smash much of the avocado. Serve with chips or eat with a spoon. Enjoy!