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.


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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