I must say, having a 4th of July birthday is a pretty special treat.  

Growing up one of my favorite birthday traditions was competing with my friends in an obstacle course we created around our house.  One at a time each of my friends would enter the circuit of elements from skip it, to badminton, to long jump, bocce, and more. We would proudly cross the finish line with new records or fastest times all to be crushed once my brother took his turn on the field.  Nowadays, while we aren’t running through obstacles on the 4th of July (though that would be quite fun) we are still outside, with friends, playing lawn games, and soaking up the sun.

This year is also my third birthday that I am celebrating here on the blog!  The first year I made a corn on the cob and paprika butter which highlights a quick and easy way to build flavor into grilled corn.  Then, last year we were eating rich meats in the Tuscan hills and savoring dishes with fresh pesto in Cinque Terre.  Upon returning home I made some pasta with pesto and roasted brussels as well as my own version of cacio e pepe.    

One thing that these dishes have in common is their use of fresh veggies and light flavors. This weekend as I was preparing for our outdoor BBQs and festivities, I walked into the grocery store and was immediately greeted by a display of tomatoes, avocados and limes.  Most people likely pull from these bins to prepare their guacamole, but I was inspired to make this versatile salsa! My original recipe inspiration comes from The Spruce where they provide a solid framework for this salsa.  Make a quick dressing of fresh lime juice, red wine vinegar, salt and pepper. Then, drizzle this over black beans, roasted corn, jalapenos, red onion, and tomatoes.

We threw the dressed salsa into the fridge for about an hour and took the pup out for a walk. It’s a heat wave over here and the fresh air was welcomed by all.  Once we returned from the walk I followed their tip to add the avocados to the dip right before serving which was a PERFECT suggestion! I served these on chips and also threw a bit onto my burger.

When I asked the hubs “any thoughts on this salsa?” he replied “make it again soon!”

I’m linking this dish to Fiesta Friday this week and it feels like the PERFECT dish for a July fiesta! The crunchy and spicy salsa pairs perfectly with the cool avocado. Be sure to go over to the Fiesta Friday party and check out all of the other great dishes, along with Diann @ Of Goats and Greens.  Also, I’m honored to have been featured last week on this great blog.  Truly, if you are looking for new inspiration or ideas, you must check it out.

Summer Salsa

• Time: 15 prep = 15 mins
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A spicy and crunchy salsa that will add some cool heat to any summer bbq!

Ingredients

• 1 can of black beans, drained and rinsed
• 1 cup of corn kernels
• 1/4 red onion – sliced
• 2 jalapenos
• 4 roma tomatoes
• 1 Tablespoon red wine vinegar
• 1 Tablespoon olive oil
• 4 Tablespoons of lime juice (2 limes)
• Salt and pepper
• 1 handful of cilantro
• 2 avocados
• Chips

Steps & Notes

1. Sear the corn in a frying pan in a bit of olive oil on high heat for 4-5 minutes. Add a touch of crushed red pepper.
   • Note: Don’t over stir the corn here, let it sit to get a good sear on one side. This step could also be done with corn cobs on the grill.
2. Cut the jalapenos in half from ‘pole to pole’ and remove the membrane.  Then, cut into half moon slices.
   • Note: I saved the seeds from one and removed them from the other. Adjust based on how hot you want the final dish to be and the quality of your jalapenos.
3. In a medium bowl combine the black beans, jalapenos, corn, red onion, and tomato
4. In a small bowl combine the olive oil, vinegar, lime juice, a hearty pinch of salt, and a few grinds of fresh black pepper. Whisk together.
5. Then, add 3/4 of the marinade onto the salsa. Let sit in the fridge for at least an hour.
6. Just prior to serving chop the cilantro and dice the avocado.
7. Add the cilantro and avocado to the salsa and top with the remainder of the marinade.
8. Serve with chips, as a side, or even on top of burgers!