Black Bean & Corn Salsa

During New Year’s we were able to spend some time with my husband’s extended family. While we were celebrating the New Year we had lots of yummy treats. Naturally, I learned the secret family recipes. They shared with me this super amazing Black Bean & Corn Salsa recipe that they have been making for years (I’m not even sure where they got this recipe, but I wanted to share it with you because it is delicious). Plus, it is versatile. We use it as a salsa or as a topping on tacos or salads.

Black Bean & Corn Salsa Ingredients

• 1 can of corn
• 1 can of black beans
• 2-3 avocados
• 5-6 roma tomatoes
• Olive Oil
• Vinegar
• 1 packet of Good Seasons Italian salad dressing
• Onion Powder (or use an actual onion)

Start by mixing up the dressing according to packet instructions. I love this sweet bottle for mixing the dressing because it shows you how much vinegar, water and oil to add. Can you see the little marks on the bottle! My kind of thing, less dishes to dirty. When the dressing is made, set it aside.

Rinse/drain the corn and black beans and pour into a medium mixing bowl.

Add the avocados. I like to cut mine in half remove the seed and cut in a grid almost through the skin but not quite, then scoop out with a spoon. Such an easy way to get all those little squares. Add to the mixing bowl.

Chop up the tomatoes and add to mixing bowl. Mix all the veggies together. Sprinkle some onion powder (or you could actually cut up an onion and add it to the mix) over the veggies to taste. Add all of the Italian dressing. Mix it up nice.

Refrigerate until ready to serve. This Black Bean & Corn Salsa tastes even better the second day.

Eat it with chips, veggies, on tacos, etc. Soo yummy. Enjoy!

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