Recipes / Vegetable

Aztec Salsa

Recipe by Chef #728555

A fresh delicious salsa! You may use more tomatoes and make this into a salad if you like! I received this recipe from a co-worker! It is a much requested recipe and I am asked to bring it to many family gatherings! Enjoy!

READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    avocado, chopped
  • 1
    (15 1/4 ounce) can corn, drained (or 1-1/2cup frozen corn cooked drained and cooled)
  • 1
    (15 ounce) can black beans, rinsed and drained
  • 1
    cup ripe tomatoes, seeded and chopped (more if you like)
  • 1⁄2
    cup purple onion, chopped
  • 1
    green pepper, chopped
  • 1⁄3
    cup cilantro, chopped
  • Dressing
  • 1⁄4
    cup olive oil
  • 1⁄4
    cup red wine vinegar or 1/4 cup balsamic vinegar
  • 0.5
    (2 1/4 teaspoon) package Good Seasons Italian dressing (just the dry spices, not prepared)

DIRECTIONS

  • Mix all salsa ingredients, except avacado.
  • Mix dressing ingredients.
  • Mix salsa and drsg together.
  • Refridgerate for at least 4 hours to mix flavors.
  • Add chopped avacado just before serving.
  • Note-prep time does not include chill time.
  • Serve with tortilla chips!

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