Monday, May 16, 2011

Fiesta Black Bean and Corn Salsa

Dear Blogger: Do I dare post again? I apologize for the duplication of this post but the previous post was deleted. Hopefully this one sticks around.

Just say the word salsa and I smile. I grew up in a home where salsa was a fridge staple just like ketchup and it was eaten as often if not more often than any other condiment. (Remember watching those Pace Picante commercials on TV in the '90s? "This stuff's made in New York City?!?")

This corn salsa is a great crowd pleasing fresh alternative to anything made in NYC. (*wink*) My dad is the guacamole, salsa, Mexican relish maker in our family and once he made this dip we were all hooked. The ingredients are easy, fresh, and so delicious.


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Fiesta Black Bean and Corn Salsa

3 green onions, finely diced
1/3 cup chopped cilantro
2 diced tomatoes
1 can black beans, drained and rinsed
1 can sweet corn, drained and rinsed
1/4 cup white vinegar
1 package Italian dressing powder
2-3 avocados
fresh lime juice

Combine the first 7 ingredients in a bowl and refrigerate for at least an hour or until you're ready to serve. Prior to serving, pit and mash your avocados and add them to the salsa mixture. Squirt the juice of one lime on top to add flavor and keep the avocado from browning. Serve!

Who Dished it first? This yummy recipe is courtesy of my Dad.

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