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July 24 2012 @ 11:48 am
Avacado Salsa  

Sometimes I feel as if it is just too hot to eat. I like cool foods in the summer and a lot of times a Fresh Mex options is just the ticket because there is next to no cook time. This could be anything from a quesadilla to a salad. So this avocado salsa is perfect to put on top of almost anything!

1 can of corn (15 1/4 oz), drained
1 can black beans (15 oz), drained and rinsed
2 or 3 avocados, chopped into small cubes
Green onions (approximately 4 stalks, or as desired)
Garlic (about three cloves, or as desired)
Cilantro (as desired)
Lime juice, squeezed from lime (about half a limes worth, or as desired)

Mix all ingredients together in a 3 quart bowl.

1. My favorite way to eat this lovely salsa is with a Quesadilla made with either a Cheddar and Monterey Jack mix of cheese or a Cheddar and Pepper Jack mix with a little sour cream. So good.

2. Over some green leaf lettuce. You won't even need dressing with this!

3. Another great option is to slow cook some Salsa Verde Chicken, put it in a taco, and add the avocado salsa on top. Easy as pie.

4. It would definitely be a hit at parties with chips on the side.

Saved at Tastebook as: Avocado Salsa Quesadilla.

★ mypetconcubine: Santana: approvesmypetconcubine on July 25th, 2012 02:55 am (UTC)
That looks awesome! I am so meming this.
Jill aka Josireesanwar on July 25th, 2012 05:35 pm (UTC)
It is so awesome. I can't eat black bean so I switch those out for pinto but still good... just prefer it with the black beans.