I had some fellow triplet mama's over the other night and one of the girls brought this, thanks Erica! One word, perfect. It has a blend of everything I love food wise. My husband's words were "phenomenal". My kiddos haven't tried it so I'm not sure of the kids aspect but I will make it without the jalapeno and see what they think. It's a perfect dish for a Summer get-together with friends. Enjoy the holiday weekend!
1 can black beans, drained
2 cans sweet corn, roasted (directions below)
4 Roma tomatoes, diced
1/2 red onion, diced
1/4 bunch cilantro, chopped
1 jalapeno, 1/2 de-seeded then chopped
2 avocados, chopped
Little bit of Italian dressing & Olive Oil
salt & pepper
To roast corn: drain corn, pour onto baking sheet. Coat with olive oil, salt & pepper. Roast at 425 degrees for 30 minutes, stirring half-way through. Combine everything in bowl, adding avocado right before serving and coating with just enough dressing and olive oil to make moist, but not runny. Serve well chilled with tortilla chips.
Add as much or little of the ingredients as you like, it's like salsa, everyone as their own likes and dislikes. We actually eat it with the whole jalapeno b/c we like heat at our house.
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