Mexican Explosion Salsa Salad

I’ve had this explosion-in-your-mouth salsa many a time – my Mom makes a fantastic one, so does Em-lee and one of my roomies … we’ll call her Bride-to-Be for now (she’s getting married in November). But, I ended up making an improvised version myself last night because I had two avocados that looked like they either needed to be eaten immediately or trashed. Never one to waste food, I chopped them up and combined them with some diced tomatoes, a can of black beans and a can of corn. I added some cilantro (bought for our original intention of making guacamole) and squeezed half a lime over it all. I’ll call it Mexican Explosion; when you mix it all up, that’s what a looks like – a big colorful mess of fresh.

Without any chips in the house, I ate it plain. The ultimate versatile dish – it can be a dip at a party, topping for fajitas, thrown in a salad or a simple side.

Here’s what you need:

1-2 avocados, chopped
2 tomatoes, diced
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 red onion, chopped
1-2 tbsp cilantro, finely chopped
1 tbsp olive oil
1 lime

What you do:

Mix the avocado, tomatoes, black beans, corn and onion in a bowl. Stir in olive oil. Add cilantro. Squeeze lime juice over the mix. Refrigerate before serving.

Bell peppers would be a good addition to give it some crunch.
Want it spicy? Add jalepenos.

Leave a Reply

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

You may also like

The Hidden Risk with Taking Calcium Supplements and What Really Makes Bones Strong

Three Things to Know About Food and Stress

Wanna be pen pals?

I'll send you my favorite recipes, tips, and must-know info so you can get a little bit healthier each week. 
You'll get my:

- 3-day anti-inflammatory meal plan
- weekly inspiration and motivation 
- first dibs on classes, programs, and special offers