Corn & Bean Salsa

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Wow, I have extra peppers and corn from my field trip today to the farmers market.  So what can I make with it?  I decided to score the internet as I love to do and see what others are making with these two things.  And guess what I found? SALSA.  Who doesn’t love a good salsa. And I am not talking about that watered down tomato sauce kind you find in cheap Mexican restaurants.  I’m talking fresh and flavorful.

I found this at Surely Kitchen’s website and decided to change it up a bit.  Mainly the heat and cilantro.  I love salsa, but come on, when I eat salsa I need heat.  Now of course for those of you who don’t you can merely leave out the heat.  Now that I have a big bowl of salsa chilling in the refrigerator, I can make other goodies for the NASCAR race today.

• 1 can black beans, drained and rinsed
• 1 can small red kidney beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chiles (or with zesty jalapeños)
• 2 Serrano (or jalapeños) peppers, seeds removed and diced
• 1/2 teaspoon cilantro
• 2-3 cloves garlic
• 1 bell pepper (any color) diced
• ½ small onion or 1 small shallot
• 1 teaspoon red pepper flakes
• 1 dash liquid smoke
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado – peeled, pitted, and diced
• 1/4 c Italian dressing

Add all the ingredients to a bowl and mix to combine. That’s it. Refrigerate until ready to eat.