This summer we spent a week up in Park City with my parents, 2 brothers and their families. It was so great to be able to see my brother who lives in Texas. We stayed in some condos and did most of the meals there. 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. My whole family was lovin’ this salsa with chips. 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. However, this version uses avocado. I also like the white beans used in it. 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.
- 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
- 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.