Two-Bean Salsa with Corn and Tomatoes

Oh, that fresh salsa in the last post? It's a cinch to put together, makes enough for a party, is so very pretty, and not too bad in the taste category either.

Two-Bean Salsa with Corn and Tomatoes

adapted from Cooking Club of America
click for the printable

1 (15-oz.) can garbanzo beans, rinsed, drained
1 (15-oz.) can black beans, rinsed, drained
12 oz. frozen corn kernels, thawed
1 (4-oz.) can diced green chiles
2 medium tomatoes, diced
1 large avocado, diced
1 medium red onion, finely chopped
1 c chopped cilantro
1/2 c olive oil
1/2 c white wine vinegar
1 tbsp ground cumin
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper

Combine all ingredients in large bowl until thoroughly mixed.


Beans, corn and green chiles; bean mix topped with tomatoes, avocado, onions and cilantro.

Cumin, red pepper, salt and pepper, topped with oil and vinegar, combined with salad ingredients.


Depending on your knife skills and speed, you can have this ready in 15 minutes. My only change would be to use fresh corn cut from about 2 cobs instead of the frozen stuff, but that's not a big deal. Note that you want to use an olive oil you find extremely delicious because it is key here.

Cost:

• garbanzo beans: $0.70
• black beans: $0.70
• frozen corn: $1
• green chiles: $1.59
• tomatoes: $1.22
• avocado: $1
• onion: $0.28
• cilantro: $0.33
• oil: $0.85
• vinegar: $0.75
• seasonings: SWAG: $0.50

Total: $8.92 or about $0.28 for each thirty-two 1/4-cup servings.

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