• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Vegetable Salsa with Black Beans and Avocado

September 4, 2009 | Appetizers, Salads, Vegetables

Today was the first Youth Farmer’s Market at Bear Creek Elementary School in Jefferson County. The kids’ enthusiasm was matched only by that of the parents, and I volunteered to cook on site at the market to help draw customers. And wouldn’t you know, the whole thing ended up on Channel 4 TV on the 5:00 news!The school grows what they can, then they supplement the produce from some local farms to sell and raise money for the Seed to Table program at the school.

It’s amazing to me how kids will try a new food once they have grown it themselves and especially after cooking it themselves.

I let them jump in to help me make a batch of vegetable salsa after we had quickly run through 2 huge bowlfuls of the stuff. It’s good, made better by the really fresh vegetables including sweet corn that was phenomenal.This is the type of recipe where you can totally improvise on ingredients – add whatever vegetables you have on hand that you think go together and enjoy!

 

Vegetable Salsa with Black Beans and Avocado
 
Prep time
Total time
 
Recipe type: Appetizer,Side Dish
Serves: 12
Ingredients
  • 1 can black beans, drained and rinsed
  • 1 red or green pepper, diced small
  • 1 red onion, diced small
  • 1 jalapeno, minced
  • 1 avocado, diced small
  • 1 large tomato, diced small
  • 1 large carrots, diced small
  • 2 cloves garlic, minced
  • 1 ear of corn, kernels removed
  • 2 limes, zested and juiced
  • 2 tablespoons minced fresh cilantro
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients and stir gently to combine. Salsa tastes best if you let it stand for 30 minutes before serving for flavors to meld. Serve with tortilla chips for dipping. Can also be used as a side dish, salad, a condiment for chicken, fish, or pork, or a filling for tortillas.

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • root down denver gnocchi
  • north
  • opus denver asparagus salad
  • session kitchen denver dining room
  • row 14 grilled avocado vegetarian entree
  • mcloughlins restaurant and bar
  • black cod TAG

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives