Black Bean and Avocado Salsa

I first tried this colorful and healthy salsa at book group a few months ago.  I loved the combination of the fresh flavors and knew that my family would love it.  The friend who'd brought it doesn't use a recipe when she makes it, so I got her list of ingredients and started tweaking.  This has been through a few revivals now...each one devoured quickly in our house, but I finally feel like I got it right.  It's not too spicy (unless you want it to be and then you can add the jalapeno) and is a fun way to add some veggies into your diet.  If you didn't want to use chips, you could serve it on toast or wrapped in a tortilla.  Of course, if you're looking for Super Bowl snacks and your husband is like mine, then you'll probably just want to stick with the tortilla chips!

 Click here for printable recipe.

The ingredients:

1 can (15-ounces) whole kernel corn, drained
1 can (15-ounces) black beans, drained and rinsed
3 diced tomatoes
1/2  bunch cilantro, chopped
4 green onions, chopped
1/2 jalapeno, seeded and finely chopped (only if you want a little heat)
1 envelope (.7-ounce) Good Seasons Italian Dressing mix
1/4 cup lime juice
3 Tbs. water
1/3 cup oil
1/2 tsp. salt
2 ripe avocados, diced

Directions: Combine corn, black beans, tomatoes, cilantro, green onions, and jalapeno (if desired). 

In a small bowl, make the dressing by mixing the Italian dressing mix, with the lime juice, water, oil, and salt. 

Pour over corn/bean mixture.   Refrigerate until just before serving to allow flavors to combine.  Just before serving, gently fold in avocados and serve immediately with tortilla chips.  

 

Enjoy!