Comments on: Fresh Avocado Salsa with Corn and Black Beans

By: HostessAtHeart

HostessAtHeart — Wed, 04 Jun 2014 03:29:42 +0000

In reply to celebratingsunshine24. I can't wait to see what you think! Mine lasted for 3 days by pressing the plastic wrap down directly on the salad

By: celebratingsunshine24

celebratingsunshine24 — Tue, 03 Jun 2014 21:02:04 +0000

I love, love , love this recipe! It is perfect for summer. Besides, it looks so colorful and happy! 🙂 I am going to try it tomorrow.

By: HostessAtHeart

HostessAtHeart — Tue, 03 Jun 2014 14:01:08 +0000

In reply to Nance. Yum! sounds like a great dinner to me.

By: Nance

Nance — Tue, 03 Jun 2014 13:59:01 +0000

In reply to HostessAtHeart.

And I agree with the cilantro–almost can’t get enough of that!!!! I use a lot of tomatoes too. mmmmmm. I can hardly wait for dinner tonight! Maybe with some grilled chicken breast… 🙂 Thanks for the inspiration.

By: HostessAtHeart

HostessAtHeart — Tue, 03 Jun 2014 13:55:54 +0000

In reply to Nance. I like your idea of using green onions. The others have been so hot that I don't like using them. I will use shallots once in a while too. Thanks for your dressing idea! It's so versatile and good for you!!

By: Nance

Nance — Tue, 03 Jun 2014 13:53:31 +0000

I just looked it up– 2/3 c. thinly sliced green onions instead of regular onions (or sometimes I use 1/3 cup chopped chives from the garden instead.) The dressing is juice from 1/2 a lime, 2 Tbsp. red wine vinegar, 1 1/2 tsp. srirracha (or your favorite hot sauce,) 1 1/2 tsp. olive oil, 1 clove garlic, finely minced, S/P to taste. This is the version from St. Louis, Missouri. 🙂

By: Nance

Nance — Tue, 03 Jun 2014 13:45:45 +0000

YUM!!!!! I make something very similar to use with pita or tortilla chips called Cowboy Caviar. It’s also suggested to serve it on a bed of fresh salad greens. I’m thinking you just decided what our dinner will be tonight!! 🙂