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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado & Bean Salsa Recipe

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This recipe for Avocado & Bean Salsa is from Cooking For A Cause Hurricane Harvey/Irma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Can of whole corn kernels (drained)
Can of black beans (drained)
2-3 ripe avocados
red onion
cherry tomatoes (optional)
3 limes
Olive oil
Salt
Tortilla chips (optional)
Directions:
Directions:
In a bowl, mix couple tablespoons olive oil and juice from freshly squeezed limes. Set aside. Drain can of corn and pour into large mixing bowl, drain and rinse black beans and add to mixing bowl. Finely dice red onion and add to other ingredients. Pour lime juice & olive oil over ingredients. Refrigerate. About an hour before serving dice up avocado and cut tomatoes (if you choose to use) in half and mix with corn, beans, onions and lime juice.

Serve with tortilla chips or grilled chicken.

**Corn, beans, onion and juice can be prepared day before so flavors combine.

 

 

 

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