Corn Bean Avocado Salsa

I first had this with my mom and sisters at a cabin open house. We got the recipe! I have since had many variations, but this version is still my favorite. It is fresh and delicious and makes a great entertaining dish.

In large bowl combine:
1 can corn (yellow or white), drained
1 can black beans, drained
4 large Roma tomatoes (preferably take seeds out)
1 bunch green onions
1 small bunch cilantro, chopped
2 firm avocados, chopped (if they are too ripe, they get mushy when you stir)

1 Good Seasonings ZESTY Italian dressing packet (make with 1/4 c. fresh LIME juice, and 1/2 cup light olive oil)

-Pour 3/4ths of the prepared Italian dressing over the salsa and stir. Serve with your favorite corn chips.
-Salsa will last well in fridge for 2 days.
-The original recipe used white vinegar in instead of lime juice. That works too, but I prefer the fresh lime juice. I also like using yellow corn better because it is more vibrant and colorful.

1 comment:

  1. you have THE fanciest food and dishes to serve it in!
    my food would look so plain in its pyrex and metal pans!
    your food blog is BEAUTIFUL!