Summer In a Bowl

My friend Rachel served a salsa at a party recently and I'm in love. She forgot to send me the recipe so I winged it and discovered that you really can taste and eyeball your way through it.

In a bowl combine:

1 can black beans, rinsed
3/4 bag of frozen white corn, or as much as looks like a good ratio of beans to corn
1/2 tub of grape tomatoes, sliced or quartered into bite size pieces
1 avocado, in half-inch dice
a good drizzle of your favorite olive oil
a few good shots of your favorite balsamic vinegar
kosher salt and freshly cracked black pepper to taste

I also add cilantro. I'm pretty heavy-handed because I love it, and use about a third of a bunch, roughly chopped. I know it's a polarizing herb so you can adjust as you prefer.

And finally I add garlic, and I think you can do that as you wish also. I used a dry garlic product my mom gave me (Pampered Chef's Garlic Garlic). It's got some other stuff in it, but I don't know what. Freshly minced would work fine I think. Do what you like until it tastes good.

As with most things, it's good immediately, but better after it sits for a day.

I have an old Shawnee Corn King bowl of my grandmother's that would be perfect for serving, but it's not quite big enough to hold a batch. eBay here I come.


luc Bédard said...

Bonjour David, thank you for the recipe it does sound delicious. I just read on Joe My God that you will be visiting France next Oct. You might be interested in a discussion forum I run with some friends. It is all about Paris and France.

decorno said...

You're making me hungry.

Jennifer said...

that's called texas caviar down here in Austin

Russ said...

My roommate made this last week when we had his grown kids over for dinner. It was yummy, a perfect side dish to his homemade tamales. Thanks for sharing the recipe.