Chunky Salsa (My New Favorite!)

We got back last week from what I've been calling our "around the country" vacation.  We flew from New Jersey to Phoenix for several days to visit family.  From there we flew to Kansas City (Missiouri) to see some friends before driving to Branson and Eureka Springs to spend more time with family.  This is what happens when you live too far from family to visit for a few hours every few weeks... you spend 11 days fitting in long-overdue visits!

Phoenix was a visit to My Husband's sister and her family.  We were waaaaaaay overdue for this visit and we had a fabulous time!  Of course, any visit is always filled with food that is hard to resist... we got our fill of amazing Mexican food, but also cooked in at home a few nights.

One of the days we stayed in, My Sis-in-Law made what I think is the best homemade salsa I've tasted. 



So many simple ingredients come together for a salsa that will have you finding different ways to use it all the time!  This salsa is not just for tortilla chips, which works perfectly well... but, use it on your burger for something different and it takes it to a whole 'nother level! 

Another idea is to use it to top your eggs in a tortilla for a healthy and filling breakfast.  For another twist on dinner, saute (or pan fry) up chicken breasts and top with this salsa.  It's so versatile and makes enough to nibble on for days you will find a million uses for it. 

Yummmmm.... more fabulous food and photos to come from our vacation soon!

Chunky Salsa
Source:  My Sister-in-Law

• 1 can petite diced tomatoes
• 1 can shoepeg corn
• 1 can black beans, thoroughly rinsed and drained
• 1 bunch scallions, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon cumin
• 2 -3 chopped avocados
• 1/3 cup olive oil
• 1/3 cup red wine vinegar

Directions

1. Combine all ingredients into a large container. 
2. Refrigerate at least 2 hours (overnight is better because the salsa becomes thicker). 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.