Becca here, excited to introduce you to our Grandma! Some of my earliest kitchen memories are from her house; we were (and still are!) always welcome to help, as long as we washed our hands well first :) This Black Bean Salsa has definitely become her signature dish over the past several years, someone requests it at nearly every family potluck we have it seems like. I have it written down dated 2003, so she's been making it at least that long! Grandma made the recipe up after tasting something similiar at a party. I have even made the salsa to serve without chips as more of a side dish also. Either way, it's super yummy, with an amazing flavor. It isn't too spicy, even the kids love it too.
Grandma's Black Bean Salsa
1 can (15 oz) black beans, rinsed & drained
1 can (8 ounces) corn, drained
1 can (10 ounces) rotel, drained
1 can (2 1/4 ounches) chopped black olives, drained
4 Tablespoons lemon juice (I use concentrate in a bottle)
2 medium avocados, peeled & diced
1/2 teaspoon dried cilantro, chopped
3/4 teaspoon chili powder
3/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
Pour lemon juice over diced avocados.
Mix all ingredients together and chill before serving.
*Just a quick note to let you know that Target has my absolute favorite Greek yogurt, Fage, on sale for $1 this week. It's normally $1.52 at my Target, and $1.36 at Walmart, so that's a great deal! I try and stock up when they have it for $1. You can get the kind with fruit in a separate little side, or the plain kind that's great for cooking, like in my Super Creamy Broccoli Wild Rice Soup, or as a substitue for sour cream or mayo.