Because football! And because snacks.
And because we need snacks with our football, right? Especially because for those of us that don’t 1. understand and 2. care about the sport, snacks are kind of all we have left this time of year.
Jay, for his part, was very misleading about how much he liked sports when we were dating. Looking back, I could have SWORN that he didn’t care a ton, was all hippie and cool, cared about random bands and comedians and thought that too much money was injected into sports. He loved golf, but that was different.
Love is blind, people, love is blind.
Between Fantasy Football/NFL and college, this time of year has us talking about football daily and watching it several times per week, mind you Jay will claim up and down that he hardly watches it and “most guys like watch so much more, we don’t even have CABLE!” The last part is true, we cancelled cable because Jay begged me to. I don’t actually mind it, but I do like making fun of Jay for “not liking sports that much,” because I’m all about embracing vices and true loves.
Like Jay, my true who love who prefers to eat low carb and vegetarian a lot of the time. This is a definitely vegan dish and a low-carb not-so-much dish, but it is suuuuuper healthy for you and you are definitely not required to eat it with chips. I call it a salsa because it’s GREAT with chips, but it’s also great cold over rice, as a side dish for tacos or burritos, or over greens as a salad. Maybe some feta or sharp cheddar on top, I don’t know.
There is a dressing made from some of the fresh tomatoes that go in it to give the salsa something besides “a bunch of veggies chopped up in a bowl,” and the whole thing can be made in about 15 minutes depending on how quickly you can chop. The salsa is also really versatile; you can leave out a veggie or two based on what you have/like, add extra herbs or extra of anything that you LOVE. The corn is fresh from the cob here but you can easily use frozen, and I used canned beans because cooking dry beans takes planning.
Here I used black beans, cilantro, green onion, avocado, tomato, jalapeno, corn, olive oil, lime, sugar, and salt. One tomato is chopped for the salsa and one tomato is in chunks for the dressing. The white part and green part of the scallion are separated, too.
First, add the beans, chopped tomato, corn, lime zest, jalapeno, and green part of the scallion to a bowl.
Add the tomato chunks, lime juice, white part of the scallion, sugar, salt, and olive oil to the blender. Puree to make a dressing. Taste the tomato dressing, and add more salt if you’d like.
Then, pour the dressing over the veggies in the bowl. Depending on the size of your tomato, you may want to reserve some of the dressing for another use to prevent the salsa from being soupy.
Now, stir everything together and taste it for seasoning. Right before you serve, cube the avocado, stir it in, and salsa is done!
I love this because the flavors go together so well and the tang from the lime with the sweet corn and spicy jalapeno is just perfect. If you’re making this ahead you CAN add the avocado in, it just may turn a bit brown as the salsa sits. I think it’d be nice and green for a few hours, but if you’re making this the day before you might want to hold off and add the avocado right at the end like in these pictures.
Home run set spike three point conversion touchdown! At least we’ve got snacks on lockdown, if not our Fantasy score.Print
Tomato and lime juice flavor this bright, zesty salsa that is perfect for all your chips and dip needs!
- 1 can black beans, drained and rinsed
- 2 whole tomatoes, one diced and one cut into large chunks
- 2 ears corn, kernels scraped off (or one cup frozen corn kernels)
- 1 jalapeno, diced (seeds removed for less heat)
- 1/4 cup cilantro leaves
- 1 scallion, green part sliced and white part reserved
- 1 lime, zested and juiced
- 1 ripe avocado
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- Place the beans, chopped tomato, corn kernels, jalapeno, scallion greens, cilantro, and lime zest in a bowl.
- In a blender, puree the chunks of tomato, white part of the scallion, lime juice, sugar, salt, and olive oil until very smooth. Pour the dressing over the bean mixture and stir. You may want to start with half of the dressing if your tomato was very large.
- Taste the salsa for seasoning. Right before serving, cube the avocado and add it to the salsa.
- Serve with chips, over rice, or over greens as a salad. Enjoy!
This is the blender I use for the dressing in this salsa. It is wonderful!