Yesterday we locked ourselves out of our house. We walked to the market less than one block away, came home, and realized we were locked out.
It was also raining.
We weren’t terrified, we weren’t angry, and we certainly weren’t shocked. Mostly we couldn’t stop rolling our eyes at ourselves. (This is not the first, second, or third time this has happened.)
Are there foolish things you do over and over again? You don’t want to keep doing them, but you somehow have a mental block stopping you from learning your lesson. Does this ever happen to you? Don’t sweat it. It clearly happens to me, too.
Now on the other hand, this salsa recipe is one of those tasty snacks you want to keep making over and over.
This isn’t your traditional red, smooth jar salsa, but you won’t care about that after you taste this. It’s colorful, fresh tasting, and so easy you can assign it to your husband without looking over his shoulder the whole time.
Toss together your drained beans and corn.
Mix in your chopped tomatoes.
Throw in the green onions and cilantro.
Pour Italian dressing over the top, and gently mix in your avocados. Serve with tortilla chips.
Fresh Salsa with Beans, Corn, Avocados, and More
Makes 8 servings
1 can black beans, drained
1 can corn, drained
2 tomatoes, diced
4 green onions, sliced
4 tablespoons cilantro, chopped
2 avocados, chopped
1/2 cup Italian dressing
Combine beans, corn, tomatoes, onions, and cilantro. Mix well. Pour the Italian dressing over the mixture and gently stir to combine. Gently fold in the avocados. Serve immediately or refrigerate until ready to eat.
Note: Avocados will only keep their pretty green color for a short time, so if you make this a day early, don’t cut the avocados until you are ready to eat.