Sunday, April 11, 2010

Sweet Corn Salsa

I first tasted this amazing salsa many years ago when my neighbor Louise brought some over for our family.  She had made dinner for her son's football team and, lucky for us, the crazy boys had hardly touched it!  It immediately became a favorite and is a hit no matter where I take it.   Most of the time when I make this salsa, I just toss in stuff until I reach the desired taste.  But today I took note of the amounts that I used so that I could post a recipe for this chunky & delicious-but different-salsa.

3 green onions, chopped finely
3 cloves garlic, pressed (appx. 1 T crushed garlic)
2 cans black beans, drained & rinsed
1 16 oz bag of super sweet white corn, thawed (I do think that corn cut right off the cob would make it even that much better!)
3 Roma tomatoes, diced
2 small avocadoes, cut into small pieces
Wishbone Italian Salad Dressing (I used about 3/4 of the bottle)

Prepare all ingredients.  Toss together all ingredients except tomatoes & avocado.  When everything is combined nicely and you have reached your desired moistness, add in tomatoes & avocado.  Gently toss one more time.  Serve immediately with chip of choice!


Kristi said...

I love the fresh stuff. Thanks for posting this so I have an official recipe to turn to. I have to take dinner to a family this week. I think I will make chicken enchiladas and this. Now, anyone have a good chicken enchilada recipe using corn tortillas?

Lisa said...

the only chicken enchiladas i make are the generic old cream of chicken ones. i can send you a recipe for those. but otherwise this mexican casserole was awesome and is made with chicken and corn tortillas:

Tawnie said...

This salsa is YUMMY. So glad to have the recipe for it. And so easy! Yeah.

Scott / Lori said...

I love this salsa! It is so unique and so delicious. Thanks for posting and reminding me of it.

Karey said...

I love salsa that isn't your run-of-the-mill jar salsa. This looks so good and with the beans and veggies, it's almost a meal.