Vegetable Salsa

by Ann

In retrospect this recipe should have been posted pre-Superbowl, but the inspiration came when Sheila brought the dip to a party that her son and his wife hosted two nights prior to the big game.  

This recipe originally came from my dear friend Joy, who worked at the same high school that I did years ago.  I have since eaten other renditions of this recipe, but I think this one is better than any "cowboy caviar" recipes I have encountered.

This is what I love about this recipe:

• It is fresh and flavorful
• The veggies and their fiber are nutritious
• The vibrant colors create a beautiful presentation
• It's versatile - use it as a dip with chips, as a taco topper, or on salad greens
• It makes enough to feed a small army (which can be the downside at times)

There are a couple of keys to success with this recipe.  Drain what can be drained prior to combining; there will still be excess liquid to drain off before serving, but it should not be soupy.  Cut the onions into small pieces and avocado and fresh tomatoes into a uniform sized dice.  If you love cilantro like I do, use it with reckless abandon.

Vegetable Salsa

Mix together the following ingredients in a large bowl:

1 can black beans, drained and rinsed

1 can of yellow corn, drained well

1 can diced tomatoes, drained well

1 7 oz can Herdez Salsa Verde (these are small cans sold in the Mexican section of the grocery stores)

1 7 ox can Herdez Salsa Casera

1 red onion, diced (if this seems like too much onion, decrease to taste)

4 medium sized tomatoes, diced into 1/2" cubes

6 green onions, sliced; use green part too

2 ripe avocados, diced into 1/2” cubes

as much chopped cilantro leaves as you like

Before stirring up, I drain as much of the liquid that settles on the bottom of the bowl as possible.

This recipe is not super-hot, so if you like a lot of zing chopped Serrano chilies or hot pepper flakes would give it more zip.  I do like lots of heat, but prepare this as posted because it is good in the mild version as well.

The inspiration behind this post -- a party guest requesting the recipe from Sheila.
(Instead of giving it to her, our blog name is written on the paper plate with the promise of this post today!)