This was one of the dishes we had at the recent Annual Tea at Rose Cottage. It could be served with crackers or tortilla chips, but we just ate it plain - it really doesn't need accompaniment. The salsa is a nice alternative to typical summer pasta salads. Besides its taste that it's got going for it, the combination of colors and textures made it pretty to look at, too. (By the way, I'm not an avocado fan but I really liked this salsa - so don't let the avocado intimidate you and give it a try!)
Avocado & Corn Salsa
16 oz. frozen corn, thawed and drained
1 medium sweet pepper, chopped fine
1 medium sweet onion, chopped fine
1 medium tomato, chopped fine
1 can of black beans, rinsed and drained
1-2 garlic cloves, minced
1/3 C. olive oil
1/4 C. lemon juice
1/4 C. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
2 ripe avocado
Combine all veggies (except avocado) and the beans in a bowl. Combine garlic, liquids and spices in another bowl and pour over veggie mixture. Mix well. Just before serving, chop avocado fine and add to mixture. (My understanding is that the avocado turns black overnight - so this is a recipe that should be served and eaten fresh as soon as possible.)
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