Wednesday, January 28, 2009

Avocado Salsa

Last month at book club the girls were raving about Julie's Avocado Salsa---so this past weekend when we were invited to a party I knew I would have to test out this recipe on the crowd. It was a hit!! This recipe makes a lot (a large mixing bowl full), but don't worry if you make it they will eat it.


Avocado Salsa


6 Roma tomatoes
3 Avocados chopped
3 green onions, or more chopped
1/2 bunch of chopped fresh cilantro
1- 11 oz can white shoe peg corn or Mexi corn
1- 15.8 oz can black eyed peas, drained and rinsed
8 oz of Zesty Italian Dressing
1 or 2 cloves garlic minced
1 or 2 Jalapeno peppers, chopped(seeds opt)


Combine tomatoes, green onions, cilantro, and corn in a large bowl. Add peas. Add avocados and gently stir in. Add zesty Italian dressing, garlic and peppers. Gently mix ingredients evenly with a large spoon. Serve with tortilla chips. Keep refrigerated for up to a week. Enjoy!
I used the shoe peg corn-I like the texture of it. I also used fat free dressing--no one even noticed.

3 comments:

Mindy said...

Robyn, this looks so good! Avocados are on sale this week. I am heading to the grocery store.

Mindy said...

By the way- I am LOVING checking the blog and finding new posts. Keep 'em coming guys, this is very cool.

bec said...

I am still confused when I see that Mindy is talking to herself (I keep thinking it's just Mindy posting... forgetting you others are as well). :) This salsa looks super yummy. Great posts, gals!