Perfect Summer Salsa Recipe
Vindicate the Vegetable is by far my favorite new blogging event. I participate in so many that revolve around baking that they really aren’t helping my waistline. But an event that revolves around vegetables sounds like a great way to help us try new veggies or new ways to make the same old veggies.
Hubby and I LOVE avocados. Actually, I had never had one or even tasted guacamole until about this time last year. Man, was I missing out.
This “dip” is a classic recipe that I always get asked to bring. It’s so simple and just tastes like summer to me. I think it originally came from a WW recipe but I added avocado to make it even better.
Summer Salsa Dip – by ME!
This makes a LOT of dip. Feel free to play with the ratio of ingredients. This is what I like best. I like to top chicken with it as well.
4 large tomatoes – seeded and diced (it’s really worth the extra effort to seed the tomatoes)
2 avocados – diced
1 small red onion – diced
1/2 bag frozen corn
1 can black beans – drained and rinsed
large handful of cilantro – chopped
juice of 1 lime
2 garlic cloves – minced
salt to taste
After chopping and prepping everything, mix in a large bowl. I don’t like spicy food, but hot pepper could be added to kick it up a notch.
Serve the dip with scoop chips.
Note: if you need to make this ahead of time, chop everything except the avocado. Store in the fridge and then just prior to serving, cube the avocado and stir together.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.