Okay – it’s time to give a shout out to my friend Mary’s mom Nancy. Or, maybe the shout out should extend to Mary’s sister Anne’s mother-in-law? I don’t remember the lineage at this point.
But, what I do remember is seeing my friend Mary in July of 2004. Mary and I went to college together and was my compatriot in all things lit. Mary is currently a professor of English literature at Mercer College, which totally impresses me. She recently finished her PhD from UNC, studying medieval lit. She even knows Old English! (Mercer is a small liberal arts school in Georgia, and Mercer is nothing like Mt. Vernon, WA, where Mary grew up. )
But, I saw Mary in Corvallis,OR, when she was visiting her sister Anne who was living there. I was currently living in Portland, and in fact, the day before completed my first ever Olympic distance triathlon at Hagg Lake. Yep. Hagg Lake. I do believe I broke 3 hours too.
Anyway, after a few games of Speed Scrabble we devoured this delicious salsa that Mary’s mom Nancy had made. One quick inquiry and she jotted down the recipe on a post-it note for me. I’ve since transferred it, well stapled it, into my recipe book. It’s title “Bonnie’s Salsa” and I think that’s Anne’s mother in law? Anne by the way also has 2 adorable boys too, and I’ve graciously allowed Mary to claim 2 cutest nephews of the West Coast because it’s very well known where the cutest never, Ever resides…
So, I don’t have a picture of the salsa but have served it many times in the past such that I”ve had some requests. I made it my Marie-rie’s bridal shower back in August of 2008. I probably made it for a few Super Bowl parties (couldn’t tell you the teams playing) and just recently I made it for the holiday potluck at work. It just means I’ll likely be making it again soon, and then I can remember to post a photo.
So, here’s my version of “Bonnie’s Salsa.”
4 dices tomatoes (I used one small package of grape or cherry tomatoes)
2 cans of black beans, drained
1 can of corn, drained
2-3 avocados, chopped in small pieces
1 small onion, chopped
1 bunch of cilantro, chopped
1-2 diced jalapeno peppers
4 cloves of garlic, minced or pressed
1/3 cup of balsamic vinegar
1/3 cup of olive oil
salt to taste
Combine ALL ingredients together in a large bowl and serve. Sometimes it’s best to let the flavors meld overnight, but if you choose this option, cut and add the avocados just before serving.