Black Bean Salsa-Stuffed Avocados

Time for another month of Secret Recipe Club! One of my fave times of the month :)

I was assigned to Melissa's blog, Melissa's Cuisine. I wanted to try so many recipes (and plan to!), like her Sausage and Egg Breakfast Boat, Red Velvet Ice Cream, and Bacon Appetizers. I seriously must try all of those!! 

But I decided on her Tomato, Corn, and Black Bean Salsa. Mmm you can't go wrong with a good salsa. Perfect for summertime!

I decided to serve it in avocados just for that extra umph. Really, I'll look for any reason to add avocado to a recipe! Avocado goes great in a salsa or paired with a salsa!

Bust out some tortilla chips (or Tostitos scoops like I love!) or just eat straight from the black bean salsa-topped-avocado half with a fork.

Black Bean Salsa-Stuffed Avocados
adapted from Melissa's Cuisine

• 1/2 can black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 tomato, chopped
• 1/4 cup red onion, chopped
• juice of 1/2 a lime
• 1 tablespoon olive oil
• 1/2 tablespoon cilantro, chopped + more for garnish
• salt and pepper, to taste
• 1 avocado

In a large bowl, combine black beans, corn, tomato and onion.
In a small bowl, combine the lime juice, olive oil, and cilantro.
 
Pour the marinade over black bean mixture. Season with salt and pepper as needed. Refrigerate salsa at least 30 minutes before serving.

Cut the avocado in half. With the skin on, dice small squares within each half so it will be easy to scoop out avocado pieces with each bite of salsa.



Printable Recipe

This salsa was delicious, especially paired with the seasoned avocado. I didn't try it with tortilla chips but I know it would be amazing with that salty crispy touch from the chips too.

Or served atop some grilled chicken or fish. Basically, I see so many things for this black bean salsa!! It's got a bright future ahead of it  :)



Check out my past Secret Recipe Club posts!

An InLinkz Link-up

 


Linking up here.

 
Peace, and bacon grease!

Pineapple Salsa

This is everything that's good about summer.















































Fresh juicy pineapple paired with the spicy bite of jalapeno and the sweet crisp of red onion. Lime juice and cilantro.

It's simple, right? I know! But I feel like people just don't know about the greatness that is this salsa. 

And I want them to! 
























































All it requires is some dicing along with some mid-prep pineapple snackage.

The pineapple is sweet and tart and bursts in your mouth, and the jalapeno adds a nice contrasting heat and crunch. Red onions make all things better. And though I used to think that cilantro tasted like wet rag, I do enjoy it in salsas and other Mexican inspired recipes.

I welcome the cilantro in this keeper!
 

 



Pineapple Salsa
from the kitchen of SteakNPotatoesKindaGurl

• 2 cups fresh pineapple, diced
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeno pepper, stemmed, seeded and finely chopped
• Juice and zest of 1 lime
• 1/8 teaspoon sea salt

Add all ingredients to a large bowl and toss together. Salsa can be served immediately or covered and chilled until ready to use.


Printable Recipe

























































This salsa is perfect as a dip or appetizer with chips or tortillas. Or most definitely as a topping on fish, pork, chicken, or anything else you can think of.

Or just served straight up on a spoon. Whatever floats your boat! 



Linking up here.


Peace, and bacon grease!

Avocado Salsa

More avocados! See, told ya I was making up for lost time. I've still got a lot of making up to do, I mean, I went like 25 years of my life without it! 

Here's another Cinco de Mayo recipe to get your avocado fix.





































No cooking required at all, definitely my kinda simple. 
































Avocado Salsa
slightly adapted from Right at Home (half the original recipe)

• 2 ripe avocados, diced into large chunks
• 1 lime
• 1 roma tomato, diced into large pieces
• 1/2 a red onion, diced
• 1/2 of a jalapeno, seeded and chopped
• 1/8 cup cilantro leaves, chopped finely
• salt and pepper to taste

Place avocado in a large bowl. Squeeze lime juice over the avocados. Add diced tomatoes and onion, jalapeno, and cilantro to the bowl. Stir all ingredients well. Cover bowl with plastic wrap to keep avocados from turning brown. Refrigerate until served.

Printable Recipe
 

And yes I served them with Cool Ranch Doritos. I love them way more than plain tortilla chips.

What are your plans for Cinco de Mayo? Any fun parties you're attending? I'll be at home posted up on the couch eating Mexican foods and drinkin margaritas.

That is all.

Peace, and bacon grease!

Chipotle Salsa

Earlier this week I promised you Superbowl recipes, and I'm back to deliver. I don't break a promise.

After making some amazing Crab and Chipotle Aioli Deviled Eggs last week, I had some leftover chipotles to use. Can't let those go to waste.

 
























And I knew I wanted to make some apps for snacking during the Superbowl, so Chipotle Salsa only seemed right.

I'm not a huge fan of the jarred salsas. But homemade salsa has opened my eyes to the beauty of a good salsa.

Now I just gotta learn how to make it look all pretty and salsa-y. Next time we make this I'll be sure to take another picture as my salsa-photographing skills need some work. I think I need a new food processor, one that doesn't only hold like a cup of ingredients and therefore doesn't really chop like it's supposed to. It's on the list.


























Chipotle Salsa
from Eclectic Recipes on the Betty Crocker site 

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 Roma tomatoes, chopped
• 1 can (14.5 oz) Hunt's fire roasted tomatoes, undrained 
• 1 tablespoon chopped chipotle chiles in adobo sauce (from a 7-oz can)  
• 1 cup loosely packed fresh cilantro leaves 
• tortilla chips or Sour Cream and Onion Doritos for dipping   

In a large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is soft. Add Roma tomatoes and cook 4 to 5 minutes. 

Stir in the canned tomatoes and chipotle chiles. Heat to boiling; then reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.

Place the salsa and cilantro in a food processor or blender. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl. Serve salsa with tortilla chips.


Printable Recipe

How do you guys like your salsa? Spicy? Chunky? Liquidy? 

All of the above?

I thought so.


Peace, and bacon grease!