Friday, July 8, 2011

Summer Salsa

I got this from a friend of mine when we lived in Utah, but she didn't have a name for it. We started calling it Summer Salsa, then found a similar recipe called Cowboy Caviar. Potato, potaaaato... This is the most excellent chip dip salsa goodness. Matt will literally crave it. It takes a bit of chopping, but it is sooo worth it! In fact, this 2 1/2 qt bowl was pretty much gone by the end of the night- mostly thanks to Hubby and me snuggling up with a movie and a big bag of chips! At least we far surpassed our recommended vegetable servings for the day.... It makes a lot, so it's great to take to barbecues.

2-3 avocados

3 Roma tomatoes

1 red onion {If you aren't as crazy about onions as me, you might want to just do 3/4 an onion}

1 can black eyed peas, drained, but not rinsed

1 can white shoepeg corn{we didn't have this, so I just used a can of regular corn}, with juice

1 packet Italian dressing, prepared

Chop avocados, tomatoes, and onion. Stir together with remaining ingredients. Chill several hours{I think it's actually best the next day, so we'll make it the night before}. Serve with tortilla chips.

No comments:

Post a Comment