Avocado Southwestern Salsa

Yum! This was awesome, but be warned it makes a lot! Like a lot a lot, and it doesn’t keep well the next day at all. I added about 1/3 cup of fresh cilantro to the mix, and disregarded the honey that the original recipe calls for. Fortunately I had some flour tortillas on hand so that it changed from just being a salsa to a veggie taco mix for people to eat. Another friend at the get together I made this for had brought hummus and pita pockets, this salsa went good with pita pockets as well.

Avocado Southwestern Salsa

1 pint grape tomatoes sliced
1 (14 oz.) can black beans – drained and rinsed
1 (14 oz.) can corn – drained and rinsed
2 ripe avocados – diced
1/3 cup fresh chopped cilantro
3 tbsp olive oil
3 tbsp freshly squeezed lime juice
Salt and pepper to taste

1. Drain and rinse both the corn and the black beans until the juice runs clear. Place both in a medium to large bowl, add in the diced tomatoes.
2. In a small bowl mix the vegetable oil, salt, pepper, and freshly squeezed lime juice, whisking until blended. Pour over the tomato mixture.
3. Toss everything together and right before you serve it add the diced avocados.

One thought on “Avocado Southwestern Salsa

  1. Pingback: Stuffed tomatoes | A book, coffee, and the park

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