here. Then I saw this bean and avocado salsa on Tidy Mom and the pictures were so pretty (prettier than anything I'll ever take) that I was inspired to make it. However, I can never leave well enough alone, so I changed the recipe. The recipe was good as-is, but I wanted more flavor.
I actually roast my jalapenos in my toaster oven. You don't have to roast the jalapenos, but I like the flavor better (and it seems to reduce the heat of the jalapenos so that this salsa is only mildly spicy). I also drain and chop the canned tomatoes to reduce some of the liquid and prevent any super-big chunks of tomato.
This recipe makes a lot - about 8 or 9 cups worth. Here in Arizona that's considered a good thing. It also tastes better the next day after the flavors have had a chance to mingle, so I usually make it the night before. And no, the avocados won't brown. :)
adapted from Bean and Avocado Salsa on Tidy Mom
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
2 cans (14 oz each) fire-roasted diced tomatoes, drained and chopped
1 bunch (about 5-6) green onions, sliced
2 jalapeno peppers (or more if you like it spicy), roasted (optional) and chopped
4-5 plum tomatoes, seeded and diced
2 ripe avocados, diced
juice and zest of 1 lime
2 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
1/2 tsp. cumin
2-3 tsp. chili powder
salt and pepper, to taste
tortilla chips (Tostitos Scoops work great.)
Combine all ingredients - except avocados - and season to taste. Gently fold in avocados. Cover and refrigerate overnight or until ready to serve.