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 LOVE beans. I so want to try that spice too! I wonder if Penzeys has it? Otherwise I wouldn’t know where to go. I’ll have to figure that one out. This looks like a recipe that I would LOVE!
Sounds delicious. My husband is obsessed with black beans so I’m sure he’d love this simple meal. Perfect for a busy weekend day (at home)! 🙂
Sorry to sound dumb but what is Sofrito – how do you prepare it?
Recipe sounds wonderful. Some of the best Cuban food I have eaten was in Ibor City in Tampa. Yummy
Debbie, if you have a Super Walmart in your area, they are carrying a whole line of hispanic foods and spices. I know I am going to check there..
Thanks
Phyllis
SweetSouthernGal
Phyllis – The instructions that follow Prepare the sofrito are how you do it. I have updated the recipe to be more clear.
Debbi – I get mine at Stop and Shop. I’m not sure if Penzeys would have it. If you can’t find it, I can send you a small packet.
Oh yum, I wish my husband would eat beans. I think I’ll make these next time he goes out of town.
These look delicious. Being Latina myself, rice and beans were an everyday thing when I ws growing up too. Black beans were my favorite.
Ahhh, it looks fantastic Jen! This picture makes it look so fabulous!
Sofrito – is just a term for the bell peppers/onions and garlic – it’s the cuban trinity of cooking!
Penzeys – doesn’t carry this spice. But I’m pretty sure Badia (the maker) can be found on Amazon.com, too!
YUM and YUM…my MIL would be so proud of you!
These look great! I love Cuban food 🙂
I have to see if I can find such beans somewhere her in Greece.