Sunday, June 7, 2009

Chick Pea and Black Bean Salsa

Oooh, yummy! I had this salsa recently at a planning committee meeting for the Lansing Jazz Fest and the Old Town Blues Fest. We were supposed to have a wine tasting with the vendor for the festivals but he didn’t show (apparently, he was ill). But we were asked to bring a snack to pass in anticipation for the wine tasting and one of the committee members brought this refreshing treat. I nabbed the recipe from her and made it this week. Matt said it was the "best salsa he's ever had." I thought that was a nice compliment.

1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 cup frozen corn, or fresh (I grilled two ears and used that)
2 scallions, chopped (I used ¼ of a large Vidalia onion)
1 avocado, chopped (I would using a slightly less-than-super-ripe one; mine just mushed in with everything because it was extra ripe)
1 pint grape tomatoes, halved
1/3 bunch of cilantro, ends removed and tops finely chopped
Juice of 2 limes
Drizzle of olive oil
Dash of garlic powder, black pepper and seasoned salt (to taste)


  1. I really like how chickpeas are used in this salad - its one ingredient I'd like to work with more in recipes. (I've missed commenting on your blog for a bit so it's so good to have some time and catch up with all your cooking/baking! :) )

  2. That salsa sounds beyond delicious. I can't wait to try it. It is on my "must try" list as of now. Thanks for sharing.

  3. This salad looks really good. I like the use beans in dishes like this. Nice and quick and simple and good.