Andrea Garro (Vista, California)
Serves 12
Here is a simple and delicious recipe that includes all the favorite local California flavors, such as corn, cilantro, avocados, limes, and jalapeños. I have been making it for years, and, whenever I bring this salsa to a potluck gathering, it is devoured. If you decide to make this (and I highly suggest that you do), be prepared to share the recipe—they will ask for it.
2 (15 oz.) cans black beans, rinsed and drained
1 (14 oz.) can whole kernel corn, drained
2 large organic tomatoes, chopped
2 large avocados (see Chef’s Tips on avocado, this page)
1 jalapeño, seeded and minced (see Chef’s Tips on chiles, this page)
¼ cup organic cilantro, chopped
3 cloves garlic, minced
½ large red onion, chopped
4 tablespoons fresh lime juice
¼ cup olive oil
¼ cup red wine vinegar
Sea salt and freshly cracked black pepper, to taste
Combine all the ingredients in a large bowl. Cover and chill for 1 hour or more.