I’m gonna go ahead and remove all the hit or miss suspense from this black bean salsa recipe. It’s a 5 star hit with my family and we’ve been making it for several years. The reason I’m including it in my hit or miss series is because it’s Paula Dean’s recipe and I have to give credit where credit is due!
This black bean salsa made it’s debut into my recipe repertoire when my youngest daughter found it online and decided to make it then and there. It was love at first bite!
First of all, it’s the easiest thing ever to throw together. If you have a can opener, a knife and a great big bowl, you can make this salsa.
Here’s a picture of me getting the salsa ready for it’s photo shoot!
Helpful Hints: The recipe makes a huge bowl full of salsa, but it’s so easy to only make half. You can also keep it in the fridge for several days because the longer the ingredients do the tango, the better they get.
I’m crazy for black beans, cilantro, corn and avocado, so, of course, I’m crazy for this salsa. You can serve it with tortilla chips for dipping, but I also use it as a topping for salad greens, along with lemon cilantro dressing.
You can find the recipe here!