Sometimes a recipe is worth revisiting. This Avocado Salsa is one of those recipes.
Surprisingly, when I first posted this recipe, in all of its smashed avocado glory, you loved it. It made the rounds through pinterest and you jumped up and down with joy at the ease of this delicious appetizer… which was fantastic! What was not so great were the photos. I’m pretty sure I whipped this up for a pool party and quickly snapped a top shot that wasn’t fresh and covered in awkward sunshine.
The good news is that it was so delicious that we have made it time and time again. It’s particularly wonderful when tomatoes are out of season. Why is that? Because there are NO tomatoes in this dish. Not a single one but don’t worry! You aren’t going to miss them one single bit.
So what makes up for those red little gems? Sweet red pepper, olives, black beans, corn… Every ingredient blends together in the most amazing way. All you have to do is add every piece of the recipe into a large bowl, give it a good stir, and chill. Make sure you wait to add the avocados until the last minute. They tend to get a little mushy and brown which doesn’t compromise the flavor but doesn’t add to the visual appeal. We recently took a large bowl to a 90th birthday party and it disappeared in only a few minutes!
Serve this with tortilla chips as a fun appetizer OR use it on a chicken salad for an easy lunch/dinner. We plan to give it a try on chicken tacos next time we have some leftover chicken around and maybe even on a quesadilla. You really can’t go wrong with any direction you take this. The beauty about this entire recipe is that it’s very user friendly. Add or take away any ingredients you aren’t a fan of and you are sure to have a winning dish.
- 1-2/3 cups frozen corn thawed
- 1 large can sliced olives drained
- 1 medium sweet red pepper chopped
- 1 small onion chopped
- 5 garlic cloves minced
- 1/4 cup lime juice
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoons finely chopped cilantro optional
- 4 medium ripe avocados peeled
Stir the first ten ingredients in a large bowl. Cover and chill overnight or at least 8 hours.
Stir in chopped avocados and serve.