Served in Tostitos Scoops chips |
Serves: Many
Prep. time: 10-20 minutes
Cooking time: No cooking necessary
Difficulty: Easy
Ingredients:
- 1 lime, juiced (or approx. 2 tbsp. bottled lime juice)
- 1 medium red onion, chopped
- 4 avocados, chopped
- 1 (14.5 or 15 oz.) can petite diced tomatoes (I like to drain some of the liquid from the can, but it's not necessary)
- 1 (14.5 or 15 oz.) can black beans, drained
- 1 (14.5 or 15 oz.) can yellow corn, drained
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Directions
Add the black beans, corn, red onion, tomatoes, and avocado to a large bowl. Be sure the red onion pieces are small, because the flavor is very strong and getting a huge chunk of red onion in your mouth is not very tasty. Gently stir the ingredients together to mix, being careful not to crush the avocado. Add the lime juice and salt and pepper, to taste, and stir a little more to mix. Add cilantro if desired (my mom hates cilantro, so I only add it if she's not around to eat it). Serve with tortilla chips or pita/flat bread.
It keeps for 3-5 days in the fridge (though my dad will keep eating it for a week or more)—the avocado will start to brown fairly quickly, but while the mixture may not look as appealing after the first day, it's just as tasty! If you use fresh limes, I highly recommend keeping the zest and using it in another dish. It's such a shame to waste such a delicious ingredient. I'm planning on using the lime zest from today to make mini lime cheesecakes tomorrow—recipe to follow, of course!
Close up of those delicious veggies |
This salsa is delicious, and pretty healthy (if you don't eat too many tortilla chips with it). It's great for parties (I made it for a Super Bowl party during my junior year of college and it was a big hit), but it also works great as an easy summer snack.
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