If this salsa doesn’t scream summer I don’t know what does. This is my go-to salsa recipe for a hearty and healthy dip, appetizer, topping, filling…… need I say more. This Avocado-corn Salsa is a fresh and light side dish perfect for summer BBQs and potlucks.

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 4-6

Ingredients:

1-pint cherry tomatoes, chopped into bite-size pieces

1 to 2 medium avocados, chopped into bites size pieces

1 C. corn, canned (drained), frozen or fresh it’s all good here!

1 can black beans, drained

1/2 C. onion, chopped

2 small or I large jalapeno, seeded and chopped

1/4 C. cilantro or parsley, finely chopped

Dressing:

2 T. olive oil

Juice of 1 lime

I glove of garlic, minced

Salt and pepper to taste

Pinch of cayenne pepper

1/2 tsp. of sugar or honey

What to do:

Combine all your vegetables in a bowl. Mix together the dressing ingredients in a jar or bowl and pour over salad and toss. This is best chilled for a few hours to let the flavors mingle.

Christina’s Notes:

The lime juice will help keep the avocado from turning brown. This is such a forgiving recipe, feel free to add in or take out ingredients and spices.