Tuesday, May 17, 2016

Fresh Avocado Salsa

We went to a cookout this past weekend and had a great time with some new friends.  Everyone brought a side dish to share and the host provided the meat and dessert.  Everything was so good and I was inspired to come home and whip up my own Fresh Avocado Salsa.  I paired it with shredded chicken soft tacos and it was sooooo good.  We ate it on the side and dipped our chips into it.

The recipe is so easy to throw together and it's best served fresh.

1 can drained black beans
1 can drained sweet corn
1 avocado chopped
1 cup chopped cherry tomatoes
1/4 c chopped green pepper
1 cup chopped sweet peppers (red, orange, or yellow)
1/4 c chopped purple onion
1/4 c chopped yellow onion
juice of half a lime or lemon
1/4 c Kraft Zesty Lime Vinaigrette
(optional: chopped jalapenos or chopped black olives)

Combine all ingredients.  Stir well and chill for an hour or two before serving.
We love to eat it with Tostitos Scoops.


  1. I have made a similar salsa before but never with avocado in it- and I love the idea of adding that in! YUM!

  2. That salsa looks SO perfect for summer, I need to make some pronto.

  3. This is perfect for the Summer! Thanks for sharing, I now know what I'm taking for MOPS next week for our carry-in.

  4. I'm not even a huge avocado fan, but this looks amazing!

  5. It looks so good Whitney. My mom makes a similar bean salsa with tomatoes, cucumbers, black olives and red onions. I will tell her to add some yummy avocado to it. Hope the kids are doing well. =)

    Thanks for the linkup and welcome by on Thursday and join mine. Thanks. =)

  6. A variation of this is our go to side dish/appetizer/crowd pleaser party dish! What goes in often depends on what's in the veggie drawer hah. I use all of the above (minus the vinaigrette, and I don't often include tomatoes) and add cilantro, jalapeno, fresh lime juice, cumin, chili powder and sea salt. I also use frozen corn and add it close to eating time to give it a nice crunch/chill.

  7. Oh this looks amazing and the best part is that there is no mayo (I hate mayo/sour cream/ranch (I know-weird). I will for sure be making this recipe over the summer.


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