Black Bean Salsa (aka “Bonnie’s Salsa”)

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.

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One thought on “Black Bean Salsa (aka “Bonnie’s Salsa”)

  1. My friends loved this salad! Thanks again! Gross tidbit-I forgot that I had a ton leftover and had it a week later. It still tasted great though! Maybe it’s the vinegar that helped preserve it??

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