Eugene's Corn-Tomato Salsa
Makes:
3 cups
Total Time:
25 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 2 boxes grape tomatoes, cut in half
- 2 tsp. kosher salt
- 1/2 red onion, diced
- 2 Hass avocados, diced
- 1 can white corn, drained
- 1 can low-sodium black beans, drained & rinsed
- 1 Tbsp. lime juice (fresh is best)
- 1-2 garlic cloves, minced
- 1 Tbsp. fresh cilantro, chopped
- 2 tsp. olive oil
- Additional kosher salt and black pepper, to taste
- 1 bag organic blue corn tortilla chips
make it
1. Put the grape tomatoes (halved) in a colander; sprinkle 2 tsp. kosher salt over them; let drain for 15 minutes.
2. In the meantime, prepare the rest of the ingredients in a medium bowl.
3. When the tomatoes are done, add them to the mixture. Sprinkle with additional salt and some pepper to taste. Eat with the blue corn tortilla chips.
Notes
Refrigerate leftovers.
Make sure the avocados aren't too ripe otherwise they will go bad too fast and ruin the salsa.
This is great on top of tacos, too!
