I brought this salsa salad to a surprise 50th birthday party when the host asked for appetizers. Avocado, black beans, corn, cherry tomatoes, cilantro, and lime made a bowl we could scoop up with tortilla chips.
What goes in the bowl
This was a mix-to-taste dish. The original recipe didn’t set exact quantities; the ingredient graphic lists:
- Canned corn
- Black beans, cooked
- Avocados
- Cherry tomatoes
- Cilantro
- Lime juice
- Olive oil
- Scoop-shaped tortilla chips, for serving
Drain the corn and prepared beans, cut the avocado and tomatoes into pieces, and combine them with the cilantro, olive oil, and lime juice. Adjust the lime and cilantro to your taste. To make a larger bowl, increase the ingredients together rather than adding only more dressing.
I like both lime and cilantro to come through. For the party, I kept the lime flavor in the middle, used a little bottled lime juice as well as fresh, and brought extra fresh limes for anyone who wanted more.
The tortilla scoops were my favorite way to serve it. For an outdoor gathering, keep the salad cold: FDA guidance for eating outdoors limits perishable food at room or outdoor temperature to two hours, or one hour above 90°F. A lime dressing doesn’t replace refrigeration.
Another fruit-and-vegetable combination we’ve enjoyed is the watermelon and tomato salad with feta and mint.
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