Confetti Black Bean Salsa
I was trying to decide what to name this dip. It’s not exactly salsa because there’s just so much more going on. I can’t call it bean dip because when I hear “bean dip,” I think of doctored-up refried beans. There’s lots of color in this (and flavor) coming from the red pepper, yellow corn, green onion, black olives – you get the idea. So there you go: Confetti Bean Salsa. I have been making this dip for years and I make it all summer long. It’s cold and refreshing, light but filling. I’ve had it for lunch many times. On a hot day, it gives the coolness of salad, but offers the more substantial satisfaction of a sandwich. I love, love, love this and so does anyone who tries it. Bonus: it’s fast and easy and most of the ingredients come from the pantry.
1 can black beans, drained
1 can corn, drained
1 can black olives, drained and chopped
1 large avocado, diced
½ large red pepper (or 1 small), very finely diced
6 large green onions (or 1 small bunch), chopped (If you're like my seester, you can leave these out!)
1 16 oz. jar of Herdez salsa (or fresh salsa)*
*I feel pretty strongly about Herdez salsa. I’ve been eating it since freshman year in college when my roommates and I (shout out to Kirsten and Al!) would keep it in our dorm room mini fridge at all times to top our microwave quesadillas. The key to this salsa is that the liquid component is very watery… much like fresh salsa. That super thick, cooked flavor of most jarred salsas will not work in this dip. If you don’t use Herdez, go for a fresh salsa like a pico de gallo. Extra note: Scott and I make a delicious fresh salsa – going to have to write that recipe down soon too. Extra extra note: Herdez should be paying me.
DIRECTIONS:
You just dump everything in a bowl and stir it up. Serve with tortilla or corn chips!
The avocado is great in this, but if you're planning to keep this dip in the fridge and eat it over the course of the week, I'd hold the avocado back for individual servings. If you're not put off by the slight browning that comes after an avocado has been opened, add it whenever you'd like. It's also great without the avocado. If you need tips on dicing the avocado: cut it in half, remove the pit, then slice diagonally about ½ inch apart; repeat going the opposite direction; then use a large spoon to scoop it out. Here’s a picture!
I find large chunks of bell pepper overwhelming, which is why I suggest a very fine dice. The corn gives the salsa a sweet, juicy burst of flavor. The olives add a salty component. The avocado and beans give it substance. The red pepper and green onion give it a flavor punch. The salsa brings it all together. You should all make it for your Fourth of July barbecues, and then tell me how much you love it.
