This delicious salsa does not have a tomato in sight. It features Cilantro — my plant of the week. You can always add a chopped tomato to the mix. It is delicious either way.
Ingredients:
2 tsp. apple cider vinegar
juice of one lime
One 15 oz. can black beans (drained)
1 cup canned corn (drained)
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 avocado, coarsely choppped
1/4 cup chopped scallions
2 tbsp. freshly chopped cilantro
salt and pepper to taste
In a small bowl, combine vinegar and lime juice. Set aside. In a medium-sized bowl, combine remaining ingredients except salt and pepper. Gently stir in lime juice mixture. Add salt and pepper to taste. Refrigerate until ready to serve. This is best served with tortilla chips and eaten within three days.
About the Author
Theresa Loe blogs here about taking the garden full circle while striving for a more local, fresh-from-the-garden lifestyle. She is a TV producer, video host, freelance garden writer and a wrangler of chickens and children. (Not necessarily in that order.) For more information on these topics, you can subscribe to her free monthly newsletter.
Theresa Loe is the award- winning Co-Executive Producer & Canning Expert on Growing A Greener World TV. She blogs here about Living Homegrown®, local and fresh-from-the-garden. 
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