Easy Bean and Corn Salsa

This Easy Bean and Corn Salsa makes a fabulous quick appetizer for any get-together or Tex-Mex meal! (Best part: If you keep a well-stocked fridge and pantry, you probably already have all the ingredients on hand!)

Is your family getting excited for the Super Bowl?

We’ve had a lot of family in town recently and it seems like the conversations have been all football, all the time.  My Hubby is already planning to have people over for the big game.  (I’m sure his desire to host a big party is all about the love of football and has nothing to do with the new TV that now has a permanent home on our back patio…)

While I’m happy for him to have people over for the game, there are a few things about hosting a party that I’m not so crazy about.  Like the hours of intense cleaning I’m going to have to do, and all the food!  (I’m trying to stick to healthier foods and all of the delicious and treats menu items that typically goes along with a football party, will probably be my downfall!)

[irp]

The only way I’ll be able to resist all the temptations will be if there are plenty of healthy appetizers available too.  I brought this bean and corn salsa to a recent get-together and it was a hit, so I know it will be the perfect addition to our menu.

While I haven’t gone gluten-free this recipe can be gluten-free if you ensure the dressing you use is.  (Our neighbors have gone gluten free for their son, so this will be good for them too.)

[irp]

The combination of the beans, corn and avocado are just so yummy!

[irp]

Easy Bean and Corn Salsa Recipe

Ingredients:

• 1 15 oz can of beans, drained (I recommend black eyed peas, black beans or great northern beans- these varieties will all retain their shape.)
• 1 15 oz can of white corn, drained
• 2 cans of petite diced tomatoes (drain only one can)
• 8 oz bottle of Italian dressing
• 1/3 cup diced onion
• 1 large avocado (you will want the avocado to be ripe, but not mushy.)

Directions:

1. In a large bowl, combine all the ingredients together, except the avocado.

2. Place bean and corn mixture in the refrigerator for at least 2 hours to marinate in the dressing. (You can leave it overnight for even better flavor.)

3. Dice the Avocado into 1/2 inch cubes. (If you like avocado, feel free to use more.)
4. Gently mix in the avocado. (If you think there is too much dressing, drain a bit off until the salsa consistency is to your preference.

5. Serve with tortilla chips and enjoy!

Looking for a few more healthy dip ideas?  You might also like these:

Tex-Mex Bean Dip

Creamy Avocado Dip

Baked Spinach and Artichoke Dip

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