Not your momma's salsa...

 I can't help but be away from the computer when the weather is so beautiful.  Plus, I've been dedicating many of my June summer nights watching hockey.  The Bruins are in the Stanley Cup finals right now.  But on this rainy day, I thought I should probably get some posts up before summer really hits!

Last weekend was my husband's ten year reunion from college!  Where has the time gone?  We met up with some of our closest friends for some Bentley picnic fun, and then had everyone to our place to hang out and play some corn hole.  We had quite the spread with everyone bringing delicious goodies to snack on.  I decided it was the perfect occasion for my black bean and corn salsa!  It's light and refreshing and can be eaten with tortilla chips or on its own as a side.  This recipe makes a huge bowl of salsa, so I recommend making it for large cookouts, or cutting the recipe in half if you're planning a smaller gathering.  If you have leftovers make it a side for your lunch.

You will need:

• Salt and pepper
• 2 cans black beans
• 1 1/2 c whole kernel corn
• 2 large tomatoes
• 1 large avocado
• 1 small onion
• 1/8 c cilantro
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar

This recipe is pretty easy once you have all the ingredients out.  The other thing with this recipe is it's really best after leaving it in the fridge overnight, which means you can prep it the night before, and if you're anything you like me you love having the ability to prep for your gathering ahead of time!

Rinse the black beans and place in a large bowl. Add the corn to the bowl.  Dice your tomatoes and onion and add those too.  Then peel and chop your avocado, and chop your cilantro (the leaves not the stems) and add both to the bowl.  Pay attention to the cilantro and play to your taste.  Cilantro is very strong so if you add too much it will over power the other ingredients.  Add the lime juice and red wine vinegar, and toss all the ingredients together.  The different colors will look lovely together.  The avocado should add a little creaminess to the salsa.  Throw in the fridge overnight, and before you serve sprinkle on some salt and pepper!   I promise you your guests will love it, and it's good for you so they won't feel guilty about those extra trips to the snack table!