Vegetables

Mexican Corn Salsa

If you love avocados this recipe is for you!  Because if you love avocados you need many 100_6278_optways to eat them!  I’ve had this recipe for several years but I don’t make it often.  Why?  I’m not sure why.  I usually bring it out for a special occasion when needing an appetizer.  (That occasion arose this weekend when we hosted the appetizer portion of our Bible class progressive dinner.)  I refind it when searching through the appetizer section of my recipe file.  And I remember how delicious it is.  This recipe came to me via my dear friend, Linda.  A friend of hers served it when Linda was visiting in her home.  She passed it on to me and I am passing it on to you!

What makes this recipe so nice is that it really extends your avocados.  There are so many other ingredients that one recipe makes a big batch.  One thing I do suggest is purchasing organic corn so you can stay away from GMO products.  I also like to use as many other of the ingredients organic if possible, except the avocados.  Those seem to be on the okay list even if not organic.

Another choice I like to make is homemade Italian dressing.  Salad dressings in general are100_6277_opt filled with too many suspect ingredients, those that can’t be pronounced as well as canola oils which are most often a GMO product.  My friend, Jane, recently shared a new product for making Italian dressing, as I haven’t been able to find a recipe I like.  The brand is Homemade Dressing.  She shared some of the Napa Garden seasoning.  The dressing is made by adding wine vinegar and olive oil.  Through the Azure Standard coop, I decided to try Italian Garden, although it’s available on Amazon as well.  So next time I make this salsa I’ll be able to try it with the Italian style dressing.  The Napa Garden was really good in the salsa, but I’d like to try one more exactly like Italian dressing.

So now for the recipe.  I hope you enjoy it and find many places to take it.  Maybe you can start with a Memorial Day or Fourth of July gathering!

Mexican Corn Salsa
Author: Let’s Eat
Prep time: 30 mins
Total time: 30 mins
Ingredients
  • 8 oz. Italian dressing
  • 1 small can chopped green chili’s (I used Hatch brand purchased at Sprouts)
  • 1 small can chopped black olives
  • 1/2 c chopped green onions
  • 3 chopped avocados
  • 4 small tomatoes, chopped
  • 1 c Monterey Jack chees, shredded
  • 1 c cheddar cheese, shredded
  • 1 large bag frozen organic corn
  • 1/2 bunch fresh cilantro, chopped
  • Organic corn tortillas (Target’s Simply Balanced is a good brand as well as the Sprout’s brand)
Instructions
  1. Stir all ingredients and refrigerate overnight (or make in the morning and refrigerate during the day if serving in the evening)
  2. Serve with tortilla chips.

 

I have to say that the picture isn’t too appetizing due to my photography!  Also, I’d forgotten to take a picture before we starting serving it at our dinner!  The second picture is the centerpiece for the appetizer table.  My daughter brought back the wooden bowl from Africa and the beeswax candles are some that she made.

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