Prep 20 mins
Cook 0 mins
All measurements are strictly formalities, but this recipe is a good jumping-off point for making the salsa that has made me somewhat famous, at least among my small circle of friends. They always seem to love me better on the days I make this. I list cherry tomatoes because that's what I use in the dead of winter, but in the summer, I love fat, garden fresh tomatoes for this.
- 1 (15 ounce) can black beans, drained and rinsed
- 1 pint cherry tomatoes, quartered
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon oregano, preferable Mexican
- 3 tablespoons chopped fresh cilantro
- 3 pickled jalapeno peppers, rings finely chopped
- 2 green onions, chopped
- 1 lime, juice of
- 1 small ripe avocado, finely diced
- salt & fresh ground pepper
- Combine first seven ingredients in large mixing bowl.
- Squeeze lime juice over diced avocado, then add it all to bowl. This will keep your avocado from turning yucky brown on you.
- Salt and pepper to taste then mix well to combine.