From the Kitchen of Janet Cuddigan


Here’s an easy summertime recipe that doesn’t require cooking, so both the kitchen and the cook can stay cooler. Serve this delicious salsa with chips or on its own as a salad.

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can yellow corn, drained

1 (15 ounce) can white corn, drained

1 (14.5 ounce) can Italian-style diced tomatoes, drained

1 bunch finely chopped cilantro

5 green onions, finely sliced

1 small red onion, finely chopped

1 red bell pepper, seeded and chopped

1 tablespoon minced garlic

¼ cup lime juice

1 avocado - peeled, pitted, and diced

2 tablespoons olive oil, or to taste


Stir together black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl. Gently mix in lime juice and avocado. Drizzle with olive oil to serve.


Adapted from


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