For those of you unfamiliar with the Lone Star State, the Texas Hill Country is central Texas and encompasses some of the coolest parts of the state. (I can say this having grown up in Houston and gone to school in Dallas.) I went to summer camp for eight years in the Hill Country, and it is just a wonderful place. Obviously hilly, the natural beauty is breathtaking and really some of the most scenic in Texas.
I feel like I may be starting some wars with this post…
(image from www.texashillcountry.com)
Encompassing the larger cities of Austin and San Antonio, the Hill Country “boundary” stretches out to the west to include Kerrville, Marble Falls (hello Camp Champions!), Boerne, Gruene, New Braunfels, Enchanted Rock State Park, and Bandera (one of my most favorite childhood vacations was at the Mayan Dude Ranch in Bandera – just heaven for a horse-crazy girl!), just to name a few choice sites. It really is a fun place to explore.
Anyhoo, not sure why this is named “Hill Country Salsa,” but I do know that it is fresh and yummy and addictive! I made this for Cinco de Mayo to serve with fajitas, with chips as a dip, and, honestly, right off the spoon into my mouth! This recipe makes a huge amount so I skipped the avocado knowing that the leftovers would be in my fridge for a couple of days. (I didn’t want the avocado to turn all yucky colored before we had our fill of the salsa.)
Here’s to the Texas Hill Country!
Hill Country Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
4 large tomatoes, chopped
1 avocado, peeled and chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, chopped
1 large jalapeño pepper, chopped
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 Tbsp. olive oil
1 tsp. salt
2 teaspoons ground cumin
1. Combine all ingredients in a large bowl; toss gently.
2. Cover and chill.
Source: Southern Living, May 1997