Candice's Award Winning Black Bean, Corn and Avocado Salsa

Received the Most Popular Salsa Award at the COB Salsa Taste-off 2011

2 cans black beans, drained and rinsed
2-3 c. frozen sweet corn, thawed
6 tomatoes, chopped
3 large avocado, chopped
1 large white onion, chopped
2 limes, juiced (about ¼ c.)
Cilantro, chopped, to taste
Italian Dressing (recipe follows)

Combine all ingredients and mix well. Makes about 2 ½ quarts, which is a great amount to take to a party and still be able to take some home later, or it can be halved.

Italian Dressing
From the Betty Crocker 10th edition cookbook, with a few revisions by me

1 c. vegetable oil
¼ c. white or cider vinegar
2 Tbsp. finely chopped onion
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. sugar
1 tsp. ground mustard
½ tsp. salt
½ Tbsp. chopped fresh or ½ tsp. dried oregano leaves
¼ tsp. pepper
1 tsp. crushed garlic

Combine all ingredients puree. (The key to this dressing is to use fresh herbs)

Black Bean Salsa

1 can black beans, rinsed and drained
1 c. frozen corn, thawed
2 tomatoes, chopped
½ onion, chopped
2 limes, juiced
cilantro, chopped to taste
1 pkt. Italian dressing mix
¼ c. oil
2 Tbsp. water
¼ c. vinegar

Combine all ingredients. Serve with tortilla chips.

Salsa

50 tomatoes, peeled, seeded, chopped
3-4 green peppers, seeded - finely chop 2 and chop the other 1 or 2 in a processor
4 oz. + 7 oz. cans diced mild green chilies
1 1/2 medium yellow onions, chopped fine in a processor
1 1/2 large sweet white onions, finely chopped
1/2 c. bottled jalapeno rings, chopped fine in a processor
4-5 Tbsp. salt (add a Tbsp. at a time to taste)
3 Tbsp. cider vinegar
1 Tbsp. crushed garlic
1 Tbsp. ground coriander seed
1 1/2 tsp. ground black pepper

Combine all ingredients in a large stock pot. Bring to a boil and simmer for 35-45 minutes. Place in hot pint jars. Seal and process in a hot water bath for 20 minutes.
Makes 12-15 pints.
This is really good fresh salsa. Save some in the fridge before cooking to eat right away.