I was introduced to this salsa in college. It is so colorful and vibrant – from the green avocado, onions, and cilantro and the red tomatoes and yellow corn – and it smells fantastic. It’s great to make a few hours ahead of time to let the flavors blend together (the red wine vinegar coats the avocado and helps it to stay green longer). At any party, serve this salsa with tortilla chips and it will get gobbled up. (Leftovers are fantastic, too – just be sure to eat them within 24 hours so the avocado stays green.)
What you need:
- 2 T. red wine vinegar
- 2 t. hot saice
- 1 1/2 t. vegetable oil
- 1 clove garlic, minced
- 1/8 t. pepper
- 1 avocado, ripe but still firm
- 15 oz. can black beans
- 11 oz. can corn
- 2/3 c. sliced green onions
- 2/3 c. chopped fresh cilantro
- 1/2 lb. tomatoes, chopped
- measuring cups and spoons
- cutting board and knife
- large bowl and spoon
Time: 15 minutes, plus an hour or two to chill.
Serves: 10 (as an appetizer), 6 (as a salad).
Multiplying the recipe: Yes! Make sure your bowl is large enough to accommodate all of the deliciousness.
In a measuring cup, blend together the vinegar, hot sauce, oil, garlic, and pepper. Slice the avocado in half. Pit it, then score it into 1/2″ cubes and scoop them out with a spoon. Add the cubes to the vinegar mixture in a large bowl and mix to coat the avocado. (This is an important step – it’ll save the avocado from browning while it chills.)
Drain and rinse the black-eyed peas, and drain the corn. Add them to the bowl. Add the green onion, cilantro, and tomatoes to the bowl and mix gently. Add salt to taste. Cover and refrigerate for an hour or two so the flavors blend together.
Serve this as an appetizer with tortilla chips, as a salad on a bed of lettuce leaves, as a filling for a toasted pita, or as a topping for grilled chicken.