Tuesday, September 2, 2008


Homemade salsa is far superior to anything you can buy. For one thing, you get to control what ingredients go in. Example: I wanted to make a salsa without peppers, but with black beans, avocados, corn, tomatoes and tomatillas. I didn't want onions, I wanted green onions which, for me at least, are easier to digest in a raw state than regular onions. This turned out so-o-o-o good, and will definitely be on my list of faves. And it's healthful, too. Black beans, the main ingredient of this salsa, are a member of the power foods group. And the other ingredients are not exactly slouches, either. If you've never used tomatillas, you'll be pleasantly surprised. They kind of "hide" in this salsa; yet, they add something unique to the flavor. This is a great recipe, so give it a try.

Black Bean-Avocado Salsa
Rating 10 out of 10
1/3 cup chopped green onion
1 medium red, ripe tomato, chopped
1 medium green tomatilla, husked and finely chopped
1 Tbsp. minced fresh garlic
1 can black beans, rinsed and drained
1 cup corn (I used 1 fresh ear, briefly cooked and kernels scraped off.)
1 avocado, peeled, pitted, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. cilantro, chopped
3 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil

Combine all ingredients in a large bowl. Serve with crackers or tortilla chips.

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