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.