Corn Salsa

Summer is my favorite season, and I love light recipes that use fresh vegetables. I’ve been making this corn salsa for more than a decade — it’s the perfect dish to bring to a potluck or barbecue. (It’s one of the recipes that appears in our book, “Happy Homemaking.”)

Corn Salsa

1 can of black beans, rinsed and drained

½ bunch of cilantro

2 large tomatoes

3 avocados

1 can of corn, drained

2 tablespoons of lime juice

1 package Good Seasons Zesty Italian salad dressing

¼ cup vinegar

3 tablespoons water

½ cup vegetable oil

Wash and chop cilantro into small pieces. Wash and chop tomatoes into small pieces, about 1-inch thick. Chop avocados to same size. Combine corn, black beans, cilantro, avocado, lime juice and tomatoes. Prepare Good Seasons Italian dressing according to directions on box, using vinegar, water and oil. Fold into other ingredients. Refrigerate before serving.

— Adapted from a recipe by my friend Michelle Watabe, of Highlands Ranch, Colo.

 

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