The end of summer means lots and lots of harvest.
We had planned to harvest lovelies from our own garden. We had so many glorious dreams for all of our crops.
The most glorious of dreams can be so easily squashed (haha pun totally not intended).
Harvesting our own veggies may not have really occurred this year. Our garden, well how shall I say it...it BOMBED.
No, not the bomb.
Blame it on learning to garden in a new climate. Blame it on Bean. Blame anything and everything is what I decided to do. That way I could feel better about all that wasted planting and all our sad non existent vegetables.
There is some good news in this woe-is-me boohoo fest.
We have many neighbors who have shared their over abundance.
We also have discovered Bountiful Baskets. Thanks to them we have been able to can/freeze/eat tons of wonderful produce.
Our family has enjoyed using and storing all of this produce.
We have made a lot of really refreshing things all thanks to massive amounts of fresh fruits and vegetables. .
One of the things we made recently is this Three Bean Corn Salsa.
Yum. I first tried this a little over a year ago when my SIL made it for a family function. I had been warned by many that I would probably want to inhale this salsa in large and unladylike quantities.
I just "pshhawed" them.
I mean really when am I ever unladylike...cough, cough.
Well they were all telling the truth. Inhale it I did. Oh it was just so yummy.
So when the stars aligned with fresh produce on my counter and a party that I had to make something for, I texted my SIL and asked how to make this salsa.
The list of ingredients was super easy. I ran to the store for the things I didn't have.
Chopped a very little.
Threw together a lot.
Opened a bag of tortilla chips and tasted some here and there...okay lots here and there.
Served up the rest at our neighborhood block party.
I know Summer is almost over and the season for light and refreshing food is coming to an end, but this salsa can be an all year round recipe.
Seriously, all the ingredients are easily found at most supermarkets. Plus if you store some of your produce from the Summer than you will have a little bit of the garden fresh stuff to still throw in.
If you like chips and salsa, give this tomato-free salsa a try. I don't think you will be disappointed.
Three Bean Corn Salsa
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can red beans, drained and rinsed
1 can yellow corn, drained (or 1 1/2 cups thawed freezer corn)
1 can white corn, drained (or 1 1/2 cups thawed freezer corn)
1 green pepper, seeded and diced
1-2 avocados, diced
1 cup zesty Italian dressing
1/3-1/2 cup chopped cilantro (more or less to you liking)
*lime juice for soaking the avocados in
Drain and rinse all the beans and the corn. Dump them all in a large bowl. Dice avocado and set them aside in lime juice to prevent browning. Dice pepper and chop cilantro.
Add avocado and green pepper to the beans and corn. Drizzle with the Italian dressing and mix gently.
Gently mix in the cilantro.
Serve right away or refrigerate.
It will keep in an airtight container for several days.
Thanks for stopping by.