Corn & Bean Salsa
As a child I was always in the kitchen with my mom while she was cooking or baking, trying to learn how to make her recipes so I could one day replicate them myself. I started to keep a recipe file and this very salsa recipe happens to be the first one I put into my card index at the age of 15.
Growing up we would take a yearly summer trip up to Wisconsin to visit with our family friends (shout out to the Lucas family!!!). I would usually hang around the kitchen there as well because 1) I was a hungry swimmer and 2) I was interested in seeing how Kim and my mom would pull together the snacks and dinners for everyone. One summer we visited and I tried this homemade salsa that Kim had made. It was so good and I couldn’t believe how quickly it came together. Kim gave me this recipe card and so began my collection.
Morgan challenged me to a salsa Face Off this week and I immediately knew what I was going to make. This tried and true recipe has been with me for over 15 years now (!!!) and is always a Todd and a crowd pleaser.
Corn and Bean Salsa
1 can black eyed peas
1 can of white or golden corn
2/3 cup green onion, chopped (about 4 onions)
2-3 roma tomatoes, diced
2/3 cup cilantro chopped (about 1 large bunch)
1 ripe avocado, diced
Dressing
2 tablespoons red wine vinegar
1 teaspoon tobasco
1 tablespoon olive oil
1-3 cloves garlic, minced
1/8 teaspoon fresh ground black pepper
- Drain and rinse corn and peas.
- In a large bowl combine corn, peas, onion, tomatoes and cilantro, stir to combine.
- Add all dressing ingredients directly to the corn and pea combination.
- Add avocado last and fold in gently.
Serve with crispy tortilla chips. Kim recommends the “scoop” style which makes keeping the beans on your chip easier.
Fried Tofu 