Recipe by kelly13jane
"A very mild salsa that everyone enjoys. I have a friend who hates every single ingredient in here except the corn, but he still loves the salsa. The longer it sits, the more the flavors come out.
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avocados - peeled, pitted, and chopped
red wine vinegar
1 (15 ounce) can
black beans, rinsed and drained
1 (11 ounce) can
tomatoes, seeded and chopped
green onions, sliced
red onion, chopped
olive oil, or as needed
1 (.7 ounce) package
dry Italian-style salad dressing mix
Delish and tasty! I'm addicted to this. For a more authentic Mexican flavor, omit the Italian dressing and make your own dressing by whisking together olive oil, lime juice, pinch of cayenne pepper, and if you like it hot, some diced green chile or jalapenos.
My fiance' and I LOVED this! I was browsing for a side dish for an enchilada casserole and I had an idea to use corn and black beans but did not know quite how to execute that idea. I also thought to make a very simple guacamole and serve with chips or just a lettuce and tomato salad. This recipe kind of combined all three ideas, with the black beans, corn, avocado and tomato. YUMMMY! I served this on a leaf of butter lettuce with tortilla chips and a steak enchilada casserole and this side dish stole the show!! I will make this again!
So So Yummy!!! I used bottled italian salad dressing so I left out the olive oil and only added a splash of vinegar! YUMMY!
This is WONDERFUL! don't want to stop eating it.
My family loved it! It certainly dresses up the dinner table - colorful & aromatic! I have a touchy stomach but I thought, wow, I must try this. I lessened the amount of green onion, red onion & used only a half packet of the dry italian salad dressing mix. I didn't have avocado, next time I will. Also substituted rice vinegar for the red wine vinegar (using half of what was called for). Didn't serve with the corn chips - took the suggestion of another reviewer to serve on a bed of lettuce. I used romaine. I coupled this recipe with the allrecipes Kraft version of Enchilada's, and added fresh red grapes for the dessert. MMMmmm
I have been making a version of this for years, and it is an addictive hit, especially in the warm months. Instead of mexican-corn, I use shoepeg corn, add juice from a 1/2 lime, add salt/pepper, and omit the Italian dressing, olive oil, and green onions. Serve with tortilla scoops....amazing!!
OMG!! This was amazing! The only change I made was I omitted he Italian seasoning and just mixed the olive oil with some fresh lime juice as recommended by another reviewer. SUPERB!!
This recipe is a really good and easy to make but it always takes me about 1 hour to prepare it. I do all of the chopping with a knife and cutting board so maybe if you use a food processor it might cut the prep time down to 20 min.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 153
** Calories from Fat: 102
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