Fresh Corn Salsa


My husband laughs when he hears women exchanging recipes because inevitably, we always start out by saying “It is SO easy”! He protests that every recipe in the entire world can’t be” SO easy”. I tell him it must be because women are better at following through with directions. After all, that is all a recipe is right? Or maybe we as women need to me more sly about our efforts in the kitchen.  Maybe we should let them believe we’ve been slaving away. We probably shouldn’t let our husbands in on the fact that there really are a lot of really good, really easy recipes out there. This Corn Salsa I’m about to share fits smack dab in the middle of that category.  Every time I have taken this salsa dip to a party, the crowd and the conversation usually congregates right around the bowl of this stuff.  It is so fresh, and so addicting. So, laugh it up Honey because here we go again. This recipe really is SO easy!

Fresh Corn Salsa

1 can corn, drained

1 can black beans, drained

2 tomatoes, seeded and diced

1 can black eyed peas, drained

½ bunch green onion, chopped

½ bunch cilantro, chopped

2 avocadoes, diced

6 oz. Colby jack cheese, cubed

1 pkg. (dry) Good Seasons Italian Dressing mix

Place all the ingredients in a large bowl. Toss lightly, cover and refrigerate for 3 to 6 hours. You can even make the night before and refrigerate over night.  Serve with either corn  or white tortilla chips.

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