Savory Sunday: Aunt Connie’s Black Bean Salsa

There are three things about this salsa that makes it the perfect summer potluck dish.  One: a mix of fresh summer ingredients plus pantry staples means it won’t break the bank to make.  Two: this recipe makes a boatload of salsa.  Seriously, crack out your biggest mixing bowl.  Three: it gets better with time in the fridge, meaning it is better if you make it the day or two before.  No need to scramble the morning of your party and the leftovers are amazing.

Now, as you can see, this salsa is chunky.  Meaning, get a chip that is sturdy.  Or be like my relatives, who thought it was a salad and just eat it with a spoon.  Also good.

Also, don’t be inclined to leave out the avocado, it adds creaminess that you don’t expect.  Unless you are allergic to avocado.  Then totally leave it out.

Aunt Connie’s Black Bean Salsa 

5 fresh tomatoes, chopped
2 avocados, diced
1 bunch of green onions, chopped
2 cans black beans
1 can corn
1/4 cup olive oil
1/4 cup apple cider vinegar
1 packet Good Seasons Italian Seasoning

Combine tomatoes avocados, green onions, black beans, and corn in a large bowl.  In a small bowl, stir together olive oil, vinegar, and Italian seasoning.  Pour over vegetables.  Stir to combine.  For best flavor, allow to sit overnight.  Serve with chips or just eat with a spoon.