Avocado, Tomato and Corn Salsa

¼ cup fresh lime juice
2 tsp. sugar
2 TBSP olive oil
½ tsp. salt

1 ripe avocado, chopped
1 cup corn (canned or frozen)
1 large tomato, diced
¼ cup red onion, chopped
¼ cup fresh cilantro, chopped
1 ½ cup black beans

Combine lime juice, sugar, olive oil and salt. Add remaining ingredients, toss to coat. Chill for at least one hour. Serve with tortilla chips or use as a topping for your favorite Mexican dish.

Thanks to my mom, for this great recipe. This is one of my favorite snacks- amazing flavor! When limes go on sale for .06 or .07 each, I buy a bunch and juice them all, then freeze the juice in ice cube trays, then once frozen transfer to a freezer ziplock bag until ready to use. This way I always have fresh lime juice on hand for salsa’s, guacamole dips, salad dressings and other Mexican dishes.

1 comment:

Holly said...

I made this for Superbowl Sunday and my Saints won! yea! This is a beautiful dip and I feel so healthy eating it. It tasted good...but I really enjoyed it more the next day for lunch in one of the tortillas from your recipe. What I'm looking forward to is the fact that I'll be growing just about everything (corn, black beans, cilantro, tomatoes) in my garden this spring. If only I could grow limes and avocadoes in Ga. :)