Summer is my favorite season, and I love light recipes that use fresh vegetables. IÃÂâÃÂÃÂÃÂÃÂve been making this corn salsa for more than a decade ÃÂâÃÂÃÂÃÂàitÃÂâÃÂÃÂÃÂÃÂs the perfect dish to bring to a potluck or barbecue. (ItÃÂâÃÂÃÂÃÂÃÂs one of the recipes that appears in our book, ÃÂâÃÂÃÂÃÂÃÂHappy Homemaking.ÃÂâÃÂÃÂÃÂÃÂ)
Corn Salsa
1 can of black beans, rinsed and drained
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂý 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
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂü cup vinegar
3 tablespoons water
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂý 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.
ÃÂÃÂÃÂâÃÂÃÂÃÂÃÂÃÂÃÂÃÂàAdapted from a recipe by my friendÃÂÃÂÃÂÃÂÃÂÃÂÃÂàMichelle Watabe, of Highlands Ranch, Colo.