I’ve had this explosion-in-your-mouth salsa many a time – my Mom makes a fantastic one, so does Em-lee and one of my roomies … we’ll call her Bride-to-Be for now (she’s getting married in November). But, I ended up making an improvised version myself last night because I had two avocados that looked like they either needed to be eaten immediately or trashed. Never one to waste food, I chopped them up and combined them with some diced tomatoes, a can of black beans and a can of corn. I added some cilantro (bought for our original intention of making guacamole) and squeezed half a lime over it all. I’ll call it Mexican Explosion; when you mix it all up, that’s what a looks like – a big colorful mess of fresh.
Without any chips in the house, I ate it plain. The ultimate versatile dish – it can be a dip at a party, topping for fajitas, thrown in a salad or a simple side.
Here’s what you need:
1-2 avocados, chopped
2 tomatoes, diced
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 red onion, chopped
1-2 tbsp cilantro, finely chopped
1 tbsp olive oil
What you do:
Mix the avocado, tomatoes, black beans, corn and onion in a bowl. Stir in olive oil. Add cilantro. Squeeze lime juice over the mix. Refrigerate before serving.
Bell peppers would be a good addition to give it some crunch.
Want it spicy? Add jalepenos.
Megan Adams Brown, CHC, helps people take charge of their health and to start listening to themselves over the latest diet trend to optimize their own wellness, happiness and potential. Her family-friendly meal plans help parents take charge in the kitchen, too. This leads to more vegetables, less junk, and happier, healthier kids and parents. Megan shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.