Fresh Food Thursday | Corn, Avocado, & Black Bean Salsa

Toward the end of this last semester of law school, Tyler and I started attending CLS: Christian Law Society. It was held every week at Professor Johnson’s home, and his lovely wife would make the law students a homemade meal.
Every week.
And, let me tell ya, she held nothing back!

One week, she even made us salmon wrapped in prosciutto. Who does that!?!? Someone amazing, that’s who.

Every week was incredible! At the end of the semester, she printed off her recipes for each of us to have. I’ve put these things to good use, but there’s one simple mixture that Tyler and I simply love, and I’ve started making it with all other Mexican dishes, which, as you can see, I make a lot. (After next week’s recipe, I’ll take a break from all the jalapeno/ Mexi recipes — I’m sorry for doing so many of those, by the way! — and switch over to Chinese food. Another favorite in the Brown household! I’ll even give a small lesson is cooking with a wok. Stay tuned!!

But until then, enjoy the simplicity and deliciousness of of this fresh salsa!

Corn, Avocado, & Black Bean Salsa

Ingredients
2 ripe avocados, chopped
1 — 15 oz. can white shoepeg corn (I’ve learned that the only difference between this and white corn is that it stays crispier longer, and I recommend getting it!)
1 — 15 oz. can black beans, drained and rinsed
1 jalapeno, seeded and diced
1/3 cup chopped red onion
3 tbsp fresh lime juice (1-2 limes should cut it)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground red pepper

Directions
Gently stir all ingredients together in a large bowl. Chill. Enjoy with your favorite tortilla chips, alone as a side dish, or even mixed with rice!




Angle the lime upward when squeezing it. This way, the seeds stay in the lime instead of dropping into the salsa.

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