Just in time for Cinco de Mayo is this
amazing {yes I said amazing- just try it and tell me you don’t want to eat it
by the bowl full. I dare you!} This has become one of my favorite things to eat
– as a snack… or a meal! I love it and the fact that it is really darn healthy
for you only adds to its awesomeness.
My aunt makes a black bean, corn, and
avocado salsa that is out of this world. I swear that she has given me her
recipe about a gazillion times and I keep misplacing it! Needless to say, I
have been trying to re-create her masterpiece to the best of my ability without
the actual recipe. I think I have come pretty close, and even if I have not – I
LOVE this salsa and can {and will} eat it by the bowl full.
What you need:
1 can black beans, drained and rinsed
1 can sweet white corn, drained and rinsed
4 roma tomatoes, chopped
4 avocados, chopped {I splash a little lime juice over the avocados to prevent browning}
1/2 cup fresh cilantro, chopped
10-12 drops of Tabasco sauce {hot sauce will work too}
1/2 onion, chopped
Vinegar
1 can sweet white corn, drained and rinsed
4 roma tomatoes, chopped
4 avocados, chopped {I splash a little lime juice over the avocados to prevent browning}
1/2 cup fresh cilantro, chopped
10-12 drops of Tabasco sauce {hot sauce will work too}
1/2 onion, chopped
Vinegar
Olive Oil
Water
2 packets of Italian dressing mix
How to make it:
In a container {I used a measuring cup to
cut down on dishes} follow the directions for how to make one Italian dressing packet
mix – adding the vinegar, oil, and water. Add the second seasoning packets to the
mixture without adding any more vinegar, oil or water.
Combine all of the ingredients in a bowl {you
do not have to use ALL of the dressing - I do, but you can cut back if you want
it to have less liquid}.
Cover the bowl and let it chill in the
refrigerator for 30 minutes before serving in order to let the flavors of the
dressing sink in.
Serve with chips!
When I made this last week to serve with my
Cajun Catfish Tacos I could barely eat any because of how filling the tacos
were. I had more than I probably should have because of how yummy it was, but I
could not truly gorge like I really wanted to. Instead I waited until the next
day and I had a bowl full of this salsa as my meal. It was ridiculously delicious.
This recipe made a ton of salsa. Enough to
fill a large Pyrex glass container as well as a small Pyrex glass container…
Yes I shared my salsa. I delivered a bowl full of this salsa to my mother-in-law
who lives nearby – as I was not sure that my family would be able to eat it all
before it went bad {and I thought she might enjoy it}. I should not have worried;
this salsa lasted a couple of days and kept pretty well. I ate it for meals and
snack and so did my hubby.
Are you
a salsa person?
This recipe is linked up at Delicious Dish Tuesday and Friday Food Frenzy:
