Avocado Salad

The first time I had this type of salad was at Sunny's house a few years ago. I got the recipe from her, went home and made it, and it wasn't nearly as good. You know how everything tastes better when someone else makes it? Well, a couple of weeks ago, my sister-in-law brought this to a family dinner. It was so good! Again I got the recipe, and I decided to change things to my taste a little, and I nailed it! Here's my version. I don't measure anything, just add as much or as little as you like. I love avocados and peppers so I go a little heavy on those and less on the corn and tomatoes (though once my garden tomatoes are on, I will be going very heavy on those!) The original recipe is for a larger group so I have cut it down. This recipe will feed 2-4 depending on the portion (or it will feed just me if I eat it as my lunch :))

Avocado Salad

1 large ripe avocado (or 2 small ones), chopped
1 medium size tomato, chopped and salted
1/4 of a red pepper, chopped
1/4 of a yellow pepper, chopped
1 green onion, chopped
1/4 of a jalapeno pepper, finely chopped
1/2 can of black beans (more or less), rinsed and drained
1/3 cup corn (I use the canned corn, but frozen mexican style corn is good too)
juice of 1 full lime
1/4-1/3 package of dry Italian salad dressing mix, to taste

Mix all the veggies together in a medium size bowl. Stir in lime juice. Sprinkle the dry dressing over the top to your taste. Stir well. Serve with "scoops" tortilla chips so you can get tons of yummy dip in every bite. Tostitos now has multi-grain scoops and I would highly recommend them.

Other recipes have you put the oil and vinegar in that the salad dressing mix calls for, but I don't like the oily taste. And I prefer the lime juice to the vinegar. Also, any kind of bean will work, I just prefer black beans. And if you have cilantro, it would be really yummy in it as well. The salad will last a couple days in the fridge.