Friday, July 24, 2009

Thoughts about delicious things: With the tomatoes beginning to be ripen and the corn almost ready to pick, I am craving one of my favorite snacks.

Tomato and Corn Salsa

1 16 oz. bag frozen corn

3 large tomatoes, diced

1 small red onion, chopped

1 15 oz. can black beans, drained and rinsed

3 green onions, chopped

1 avocado, diced

juice of 3 limes

1 cup of zesty italian dressing

salt and pepper to taste

Spread corn in single layer on cookie sheet. Allow corn to thaw, then place sheet under broiler and broil kernels until they begin to brown. Cool, and place in mixing bowl with remaining ingredients.

Best is salsa sits a few hours or overnight before serving, if you can resist.

Serve with tortilla chips.


1 comment:

  1. Always looking for ways to use our extra tomatoes. This recipe sounds yummy. Mimi