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.

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

  4. #
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

  6. #
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

  8. #
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

  9. #
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

  11. #
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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