What, my friends, is more festive than a fresh salsa? I mean really. It looks like a party, and I’ll be darned if it doesn’t taste like a party.
You may not know this, but I worked at Chipotle for a time. Yes, it’s true- I rolled burritos with the best of them. (In fact, I could roll a perfect burrito behind my back at the height of my glory days- no joke.) I loved that job. There were several reasons for this.
- The restaurant was within walking distance of my dorm.
- I pretty much picked/chose my hours according to my schedule.
- My boss let me eat one free burrito a day- an allowance that quickly became my “bread and butter” when the university cut off my meal plan due to late payments on my tuition. (The job didn’t pay too terribly well, I’ll admit.)
- I learned how to make salsa. Kick-butt salsa. Bona-fide, make your mouth water salsa.
With my amazing knowledge gleaned from one of the best fast-casual restaurants on earth, (thanks, Steve Ells, for putting me through my sophomore year of college both financially and physically- I may have starved without those free burritos), I now give you all a gift: black bean salsa done right.
Black Bean Salsa
- 1 can black beans, rinsed/drained
- ½ bag frozen corn, thawed
- 2 large tomatoes, diced
- 1 ripe avocado, diced
- ½ large purple onion, diced
- 1 fresno pepper, diced (tiny)
- 1 serrano pepper, diced (tiny)
- ¼ cup cilantro, minced
- 2-3 tbsp kosher salt
- 3-4 tbsp lemon juice
- Combine all ingredients. Mix well. Allow juices to drain for 5-10 minutes.
Do you have a favorite salsa recipe? Share it in the comments!
Download the .pdf of this recipe: Black Bean Salsa