You're going to want to make this.


Zach is one of our neighbors; he and his wife Katherine and Taylor and I just kind of hit it off right from the start. Their kids go to private school with ours so we carpool all the time and at least 2 nights a week we end up having dinner and drinks together. Zach, in my opinion, is one of those guys who wears many hats - he knows his wine (he's legitimately a professional sommelier), he mixes up fantastic cocktails for me and Katherine at a moment's notice, he's always got a good story or tidbit of random information to share, and he makes a mean salsa.

This has become my new favorite condiment for taco Tuesdays. It's easy, not too "saucy" and really is the perfect topping for any Mexican food. This is also one of those recipes where you can add extra ingredients or take something out, which makes it super flexible.

This is what it looks like right before you add all the avocado! Had I not been 3 margaritas into the evening I probably would've remembered to take a picture of the completed product!

the recipe

ingredients


  1. 1 cup cherry tomatoes, quartered
  2. 1/2 cup canned corn (drained)
  3. 1/2 cup black beans (rinsed and drained)
  4. 1 clove garlic, minced
  5. A bit of cilantro, chopped
  6. Juice of 1 lime
  7. Salt + pepper
  8. Sprinkle of cayenne
  9. 1 avocado, cubed

directions


  1. Mix together the tomatoes, corn, beans, garlic, cilantro, lime juice, salt, pepper and cayenne. Refrigerate until ready to use (no more than a few hours ahead of time).
  2. Prior to serving, cube an avocado and mix into your salsa - you want to mix it rather gently so you don't totally mush up the avocado.
  3. Enjoy!