I always find it interesting when people substitute alternate words for curse words. I can understand it with children, or in published materials like here on the blog, but in most cases isn’t the thought of the original curse word and substituting it just as bad as uttering it? With that, if I stay on this line of thought and don’t get on to Maggie, I’ll be in a bunch of HECK! Here’s Maggie….
My friend Paul shared this recipe with me about 20 years ago, and I make it all the time. This salsa and chips is one of my favorite meals. I make this every time we have a party or guests of any sort. Our friends expect it, and there would be H-E- double hockey sticks to pay if I didn’t have a big bowl of it at every gathering.
There are lots of similar recipes out there, but this one is my favorite- I like the corn and tomatoes and the kick of the vinegar and lime. Sometimes when I am feeling extra sassy I buy the diced tomatoes with Jalapeno peppers. Also yummy!
Fine with me because I love to eat it, it is super-healthy, and requires no cooking. The hardest part is pitting and dicing the avocados! One of my friends with whom I share the recipe insists that I gave her the wrong one because it doesn’t taste as good as mine. My theory is anything someone else makes for you is always better! Sorry, Tammy! This one’s for you!!
Black Bean and Avocado Salsa
What you need:
1 can of black beans, drained and rinsed
1 can of white shoe peg corn
2-3 avocados, diced
2-3 small tomatoes, diced, or 1 can of diced tomatoes, drained
¼ cup olive oil- spring for the good stuff
1/8 cup red wine vinegar
Juice from one lime
4 Tbs chopped cilantro
What you do:
Mix all ingredients. Serve with tortilla chips. Chill any leftovers.