It’s been a busy summer so far, filled with travel and time with family and friends. But this month I’m doing a lot of entertaining at home so I thought I’d share some of my favorite summer entertaining recipes. First up is my favorite appetizer, an easy Black Bean Salsa. It can be served with tortilla chips as an appetizer and can also be used as a side dish along with grilled chicken or fish. I am not a cilantro fan, but if you love it just toss it in before you serve the salsa.
This salsa doesn’t last, unfortunately. I make it and serve it the same day. Luckily I rarely have leftovers, but if you do store them in an airtight container in the refrigerator. Although, after about 24 hours, it turns cloudy and mushy. So it’s best served fresh!
Black Bean Salsa
Ingredients
- 2 cups black beans canned or cooked from dried
- 2 cups corn canned or fresh from the cob
- 2 large tomatoes 2 cups diced
- ½ cup diced Vidalia onion
- ¼ cup chopped green onion
- ¼ cup chopped fresh parsley
- 2 Tablespoons fresh lime juice plus extra to taste
- 1 teaspoon extra virgin olive oil
- salt and pepper to taste
- Tortilla chips
Instructions
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Drain/cut/prep the black beans, corn, tomatoes onions, and parsley. In a large bowl, combine all of the veggies and herbs.
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Stir the veggies well and drizzle the oil and lime juice over the top, tossing gently. Then season with salt and pepper. Cover and chill overnight for the best flavor. Serve with tortilla chips.
