A couple of weeks ago, I made Black Bean Avocado Salsa to take to a party. This is a fantastic salsa to serve with tortilla chips, but I don't make it very often because it makes a LOT. Unfortunately, it's a difficult recipe to cut in half because it calls for full cans of this and that. But if you need a great salsa to feed a crowd, this is your recipe! It's colorful, fairly good for you (LOOK! VEGETABLES!), and easy to whip together. I hope you'll give it a try!
--- Black Bean Avocado Salsa ---
2 cans black beans, drained
1 can white corn, drained
1 can Mexicorn, drained
1 chopped red onion
1 can petite diced tomatoes
6 green onions
3 chopped avocados
2 diced jalapenos (or 1 small can)
Mix and pour over the vegetables:
1 package 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.