28 June 2010

Best Salsa EVER!

Last summer, my friend Liz gave me the recipe for this salsa which I sampled at her house. I just got around to making a batch of it last week. Holy guacamole...this stuff is so good! I think I could live on it for the rest of my life! It's super easy to make -- just dump the ingredients together. This is my kind of cooking. :)

Black Bean Avocado Salsa

Mix the following:
2 cans black beans, drained
1 can white corn, drained
1 can Mexi-corn, drained
1 chopped red onion
1 can petite diced tomatoes
6 green onions
3 chopped avocados
2 diced jalapenos (or 1 small can, diced)

Mix the following dressing and pour over veggie mixture:
1 pkg dry Italian dressing
1 cup oil (I used 1/2 cup oil and 1/2 cup water)
1/2 cup vinegar

Refrigerate at least 2 hours before serving. (Overnight is even better!)

Be aware that this recipe makes a LOT, so it's perfect for a summer party. In addition to serving it with chips, it would make a great salsa for chicken and any number of other things, I'm sure!

I made a couple of minor adjustments to this recipe: Sadly, I didn't include avocados because the store was out of them, and I substituted sun-dried (oil-packed) tomatoes for canned because I had a jar on hand. The sun-dried tomatoes added lots of extra flavor so I will definitely use them again.

Hope you enjoy this recipe as much as I have!


Heather said...

This sounds really good except for the onions, which I detest. I know, I know, everyone puts onions in salsa, but not ME. :D Anyway, I want to try this, and I might use the sundried tomatoes too. Thanks!

Janet said...

Oh, Heather -- I'm not an onion fan, either, and I forgot to mention that I did not put in the red onion. It was fine without it!

Maureen said...

OOOOH it sounds so delish! Thank you Janet; I will defintely need to try this...WITH avocados and the sun-dried tomatoes!

mborrero said...

sounds and looks yummy.

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