Corn and Bean Salsa
from Grandma Suzie
1. For the vinaigrette
*, mix
1/2 cup red-wine vinegar and
1/4 cup dijon mustard in a blender. Add
1/2 cup vegetable oil in a slow stream with the blender on, mixing until emulsified. Pour into a large container and whisk in an
additional 1 cup oil. Stir in
3/4 teaspoon salt and
1/4 teaspoon pepper.
2. In a large bowl, stir together
1 15-oz can kidney beans (rinsed),
1 15-oz can corn (rinsed)**,
1/2 of a red onion (minced),
1 red and 1 yellow bell pepper (minced),
1 jalapeno (seeded and minced),
1/4 cup fresh cilantro (minced), and the
zest and juice of 1 lime. This can be prepared a day or two in advance.
3. Just before serving, add in a
diced avocado and as much of the vinaigrette as desired.
Salt and pepper to taste. Serve with
Tostitos Scoops.
*This vinaigrette is very versatile. If I make it for salad, I like to add 1 tablespoon chopped, fresh basil and 1 tablespoon chopped, fresh thyme. Switch out different oils and vinegars to your heart's content.
**You could probably cook up some fresh corn when it's in season and use that. I've never tried it that way, but I bet it's delicious!
