Easy Salsa with fresh veggies, black beans, and avocado.
This is just one version of so many ways to make sassy salsa. So easy to do and so worth it for the freshness of taste and liveliness of the newly cut vegetables. Here's a way to get it right every time!
I once entered a Best Chili Contest in Ocean City, New Jersey held at the Flanders Hotel. There were so many entrants, yet I was the only one labeling mine as "Chili Non-Con Carne with Homemade Salsa". To my huge surprise, I won first prize! I was so excited. One of the judges told me, it was my salsa that really won them over. Here is just one of many types of salsas you can play with. I hope you enjoy it.
One tomato chopped into small chunks
One half red pepper chopped into small cubes
One half yellow pepper chopped into small cubes
One half orange pepper chopped into small cubes
1 tsp. sea salt
One cup chopped red onion mixed with 1/4 tsp. sea salt
2 Tbsp. minced garlic
Juice of two limes and one lemon
2 Tbsp. cumin
1 to 2 Tbsp. chili powder for taste
Four Tbsp. fresh cilantro chopped
Avocado sliced tiny pieces
1/4 cup cooked & seasoned black beans (recipe below)
Green onions, chopped parsley (optional garnish)
Let’s Get Started
Mix red onion and sea salt together, to let the onion sweat out excess liquid.
Set it aside.
Cut all the vegetables into the same size.
Mix all the vegetables together, except onions.
Squeeze out any juice from the onions, add to the salsa.
Add the beans, spices, citrus juice, and cilantro.
Surround the top with avocado chunks.
This salsa is great as a dip with chips and as a topping for tacos, fajitas, burritos, and enchiladas. It will keep covered in the fridge for two days without the avocado.