Honestly, I don’t even know if this is considered a salsa, but I originally had written it down as a dip and it’s not that either. It’s way more a salsa than a dip, so that is what I’m calling it. Unless we want to call it: Bean Salsa Dip for Scooping with Chips or Filling Tacos. All I know is that you can literally use it in a million (that’s an overstatement) different ways such as: quesadillas, tacos, lettuce wraps, with tortilla/corn chips, on white fish (suggestion by my aunt for summertime). Okay, that might not be a million, but its close. Oh! You could totally use a cream cheese/mayo/sour cream base with taco seasoning and add it to the top. Yummm!

I tried this recipe twice. If you followed along with my Instagram story, you know that it didn’t turn out quite that wonderfully the first time. Well, we are in luck, because try number two was a success!

I used canned black beans and canned kernel corn for this recipe. If I’m honest, use frozen corn or if it is in season, take it straight from the cob. Canned corn has a weird smell and it just lingers and was all I could think about the first time I was eating this. Just make sure if you use a cob, you cook the corn first!!

One Roma tomato was enough, but if you’re a big fan of tomato, I say go ahead and add more than that! This is another recipe that you can easily tailor to your own tastes if you prefer more of an ingredient to another. I would also recommend not being shy about chopping up an entire avocado because it’s creaminess is really nice amongst the beans and corn. Different ingredients you can try adding might include iceburg lettuce, onion, chickpeas or jalapeno!

I searched for a Mexican cheese called Cotija, with no luck, but Google says a close alternative is feta. Which is awesome, because there was already feta in the fridge! You can buy it crumbled, or as a block (I like to buy the block and crumble it myself in my hands.. weird, I know) and this is probably one of those situations where you could say the more the merrier.. I mean, who doesn’t love a little extra cheese?

Make sure you prepare this ahead of time so you can let it sit for at least a half hour (The longer the better! The avocado won’t turn brown because of the lime juice) to let the flavours really set in. I kept some of this in the fridge and tried it again the following afternoon. It was still really tasty and the avo was still green. As I mentioned, you can enjoy this in quite a few ways so if you think of something I didn’t mention, I would love to hear your ideas! Comment below or email me.