An Oldie But A Goody

This is an old classic favorite in the Moore household. The recipe came from Abilene’s Junior League cookbook and it’s seen us through many parties. The cookbook has lots of great recipes, but this is one of the best. I have posted pictures on the blog before, but I didn’t give the recipe. You can change it up to suit your tastes, but although I am a fan of changing up ingredients, this is pretty darn good as is.

Luckily, Jeremy is also a fan and he requests it often. Now is the time to make it- all these veggies are in season and it looks so pretty at a summer gathering. Enjoy!

Black Bean Salsa

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
½ purple onion, diced
3 to 4 tablespoons lime juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and pepper
chopped fresh cilantro leaves (optional)

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.