This summer we spent a week up in Park City with my parents, 2 brothers and their families. Â It was so great to be able to see my brother who lives in Texas. Â We stayed in some condos and did most of the meals there. Â My mom made this yummy avocado corn and white bean salsa as part of our Mexican night which also included my too easy chicken tacos. Â My whole family was lovin’ this salsa with chips. Â I also enjoyed it on my tacos.
This recipe is similar to the black bean and corn salsa recipe (aka cowboy caviar or poor man’s caviar) I have shared before. Â However, this version uses avocado. Â I also like the white beans used in it. Â White beans tend to have a creamy texture which I think goes so well with the avocado.
Now I am usually not a fan of avocado unless it is in guacamole form, but I LOVED it in this salsa.  The salsa even keeps for a day or two without the avocado going brown.  After we got home, I had to make it again and share it all with you.  It is best if you make it with an avocado that isn’t too ripe.  When I made mine at home, the avocados I had were a little too ripe and didn’t stay in nice diced pieces.  It was still good, just not as pretty. I also added a dry pkg of Italian dressing to the salsa for even more flavor.
Avocado, Corn, and White Bean Salsa
Ingredients
- 3 large avocados, finely diced
- 10 roma tomatoes, diced
- 1 (14.5 oz) can corn, drained (I used the white and yellow mixed)
- 1 (14.5 oz) can white beans, rinsed and drained
- 1/4 cup cilantro, minced
- 1 pkg. dry Italian dressing mix
- about 1/2 cup of Italian dressing
Instructions
- Combine all of the above ingredients in a large bowl and stir to combine. You want the vegetables to be coated with the dressing. You can add more if needed.
- Allow to chill in the fridge for at least 1 hour before serving.
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