June 27, 2010

Easy Avocado Salsa

1 can black beans (drained)
1 can chipotle shoe peg corn (drained)
1 can Rotel tomatoes
1 bell pepper (small dice)
1 red onion (small dice)
3 T pickled jalapenos, chopped
garlic salt to taste
2 avocados (small dice)
juice of 1 lemon or lime

Simply mix all ingredients except avocado and lemon. The longer it sits in fridge before serving, the better. Also key is chopping all the veggies in a small uniform size. (No one wants to get a big hunk of red onion).

Just before serving, add the avocado, squeeze lemon juice over top, toss and get out of the way--quick! This stuff is GOOD and won't last long.

Serve with chips, steak, tacos, fish...anything really.


Patrick said...

That definitely looks like a winning salsa for fish!

Googie said...

Sounds yummy!! A must have for my July 4th weekend!!

Raegun said...

Yum! There is an avocado on my kitchen counter that was destined for guacamole. Looks like he has a new fate! Can't wait to try this.

Mindy said...

It is definitely good! I think I could have just made a meal out of that and chips alone. :o)

Miss Felicity said...

I love your REAL FAT page on facebook and I "liked" it ;)

Taylor said...

Yum Yum Yum. I loved this stuff! Jex and I ate it last night. I think it was a little spicy for him but he just kept shoveling it in and gulping his sippy cup! Thanks for bringing it over.

99ToGo said...

That dip sounds INCREDIBLE. I have been loving avacados lately, so I think this in on my menu soon!!

Deb Willbefree said...

Hi, Keelie, there's an award for you on my blog. :D Deb

TJ said...

I will bring the homemade baked chips...be right over! :) YUM!