Heather's Cilantro, Black Bean, and Corn Salsa Recipe

I tried this recipe which is a variation of my typical corn and black bean salsa, but this time I added fresh tomatoes. However, I had a brilliant idea and decided to use a shortcut - fresh pico de gallo from the supermarket produce section, along with canned corn and black beans (drained). The only prep required is to cut the avocado and slice the lime in half. This shortcut significantly reduces the preparation time!

I didn't have green onions, so I substituted with three avocados in this recipe. Instead of fresh tomatoes, I opted for a can of Rotel diced tomatoes with lime and cilantro as recommended by another reviewer. I added a bit of salt, but found that the combination of the sweet corn and peppers, zesty lime, fresh cilantro, and the flavors of onion and garlic were enough seasoning on their own. The dish turned out delicious, and it was a major hit! For my next attempt, I might consider adding an extra can of Rotel or using fresh tomatoes.

I absolutely adore this recipe. Without the avocado, it mirrors exactly how I prepare my salsa at home. Typically, I swap out the avocado for a tropical fruit like mango, pineapple, or kiwi, but I am intrigued to give it a try with avocado now. I came across a different salsa recipe on this platform that incorporates edamame, and it sounds delicious. You can never have too much salsa; I love using it to enhance a variety of dishes. Being a lacto-ovo vegetarian, it's such a versatile and simple addition.

Updated review: I absolutely love this salsa! I've prepared it multiple times now, making some personal adjustments to suit my family's preferences. Instead of mixing in avocado, I choose to keep it on the side to extend its freshness. I opt for Rotel original over Italian tomatoes, double the lime juice or add 1/4 cup vinegar for an extra kick, and incorporate hot sauce for some heat. I simply combine everything in a 1-gallon jar, give it a good shake, and let it chill in the fridge overnight. The next day, I shake it again and use a slotted spoon to serve, which helps manage any excess fluid without sacrificing flavor. This method makes it almost as convenient to have on hand as store-bought salsa.

Wonderful recipe! The only change I would suggest is adding an extra can of tomatoes and saving the avocado for the very end. Mixing everything together caused the avocado to get mushed up, so next time I may serve them on the side. This dish pairs incredibly well with burritos, it's definitely a favorite of mine!

I absolutely adore this dish! My husband always enhances his serving with a can of mild Rotel... I'm curious if I can freeze some of it for later...

I swapped avocado for guacamole pico de gallo and doubled the amount of fire roasted diced tomatoes in this recipe. Omitting the pepper to suit my taste, the creaminess from the guacamole eliminated the need for oil, making it easy to scoop with a chip. This versatile recipe is delicious as is, but also allows for customization. It yields a generous quantity, perfect for gatherings and parties.

Review update: Initially tasty, yet lacking in flavor. After adding extra salt and following the suggestion of other reviewers by incorporating taco seasoning, the dish was elevated to a whole new level of deliciousness.