The funny thing is I wouldn't describe myself as a risk-taker but for some reason, with food, I am much more willing to try new things...
Anywho.
I LOVE avocado (if you haven't figured that out). So I figure any dip with avocado has to be good.
And this was.
Warning: It makes a lot!
I followed the original recipe fairly closely. I have noted any changes below.
Ingredients:
1 medium tomato (I totally cheated and used a can of already chopped tomatoes...if I cheated like that again, I would use petite diced because I don't like my tomatoes too chunky)
2 avocados
1 cup sweet white corn (I just used a can)
1 bunch of green onions (I actually used about half)
1 can black beans, washed and drained
garlic salt
parsley
tapatio (hot) sauce (to taste)
Directions:
Place corn and rinsed black beans in a bowl and mix together. Dice tomatoes (unless you cheated like I did) and onions and add. Add garlic salt, parsley, and tapatio sauce to taste. Add avocado last. Even if you make ahead, I would let it sit in the fridge but not add the avocado until right before time to eat. Otherwise, it will turn mushy and brown...
Side Note: If you are not taking this to a gathering where it will be all eaten, I would NOT add the avocado to the whole bowl, just to the portion you would be eating that day. I really wanted to eat the leftovers today (two days after I made it) but the avocado was not very appealing at this point. Lesson learned. This would be a good, though not so low cal, salsa to have around.
I did eat it with baked Tostitos. :)
Yum!
Reba
