Avocado Lime Salsa

I was asked to feature a recipe on my friend Tiffanie's food blog this week, and so I decided I would add it to my blog as well. Tiff and I became friends when she started dating my husband's best friend, James. Ian and I were there on their first date, and right after I said, "I hope it works out, I like her!" Well, they got married. So I guess you could say I got what I wished for :) Only problem is, she lives in Logan and I live in the Valley. So unfortunately we don't see much of each other. Well, she took on a great task a few months back when she started her own food blog. Her recipies are tried and true from her or other women who follower her. So if you are in need of tasty recipes then check it out HERE. I seriously use one of her recipes at least once a week. It has been awesome!

So back to MY recipe ;) I have only really been proud of one recipe that I got from my mom and Tiff happened to feature it on her blog here. Now this recipe comes from my mother-in-law. She cut it out of a newspaper years ago, and it is a family gathering FAVORITE.

Get ready to jump into spring/summer with this DELICIOUS side or snack. (Heck I eat so much of this stuff it becomes more like a meal than a snack! Ha ha)

AVOCADO LIME SALSA

You will need:

1 packet Italian Salad Dressing Mix- made according to package directions

Olive Oil (called for on dressing mix)

Vinegar (called for on dressing mix)

2 Avocados

4 to 5 roma tomatoes, diced

1 can white corn (shoepeg), drained

1 can black-eyed peas, drained

1/2 bunch cilantro, washed and chopped

2 to 3 limes, squeezed

Side Note: I've noticed brand of Dressing Mix doesn't matter for this so I just get the cheapest ;)

Mix salad dressing in a large bowl.

Slice Avocado

How I slice it: After cutting in half and removing the seed, slice to the skin vertically and then again horizontally, then scoop out with spoon and break up the slices.

Add drained corn and beans

Slice tomato

How I was taught: after removing top of tomato, slice down about halfway one direction and then again the other direction, then cut across the length of the tomato to get "dices". Repeat on the remaining half. (The reason I go only halfway is so your slices don't flop all over the place as you are trying to cut across)

Continue adding the remaining ingredients (Cliantro and squeezed limes) Then stir and your done!

Serve with your choice of tortilla chips :)

This is best served on the same day, but can be refrigerated for about a day. (After that the cilantro gets limp and the vinegar flavor soaks into all the ingredients a little too much) 

Mmmm....DELICIOUS! Enjoy :)