Certain tastes always seem to jar certain memories for me (pun intended). Give me a bowl of brisket chili and I’m wearing wool socks in December. A lick of a Fudgsicle, and I’m a sunburned seven-year-old playing with my Barbies. And nothing reminds me of the Fourth of July more than this salsa recipe. One bite and I’m back on the East coast, smelling like campfire smoke and watching the fireworks alongside the Connecticut River. Now that the summer’s slipping away, I’m making this incredibly delicious salsa all the time to savor the (waning) sunshine! –Katie D.

Connecticut Summertime Salsa
Prep Time: 30 minutes (faster if you’re a quick chopper!)
Total Time: 30 minutes
Makes: 8 servings

• 1 Can of Black Beans (drained and thoroughly rinsed)
• 2 Tomatoes (small to medium, chopped)
• 1 Can Sweet Corn Niblets
• ¼ Red Onion, finely chopped
• ½ a Lime’s juice
• ½ tsp. Salt
• ½ tsp. Pepper
• ½ tsp. Adobo seasoning
• 1 Diced Avocado (optional)

MIX beans, tomatoes, corn, onions, salt, pepper, and Adobo seasoning together.
ADD lime’s juice and, right before serving, diced avocado.