Organic Mexican Caviar Salsa
This salsa/dip has been my favorite for years. I first tried it at a summer BBQ and just had to get the recipe and I’m so glad I did because it has become a warm weather staple ever since! Though there are many different varieties of this recipe on the internet, this is the original version I tasted may years ago.
I was even able to garnish with my own window sill green onions, grown from some that I already used up from the grocery store by replanting them. Here’s the cast of ingredients to make this quick and easy dish.
These Late July tortilla chips have become my new favorite, they are light and airy but also have tasty chia seeds baked in along with quinoa. No, this recipe isn’t sponsored by Late July.
Yup, that is my compost cup below in the middle. I always have a separate empty container to add my current food scraps to when cooking, then I will empty them later into the large holding container we have until we bring it outside to the compost pile. It makes it really convenient during food prep!
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- Filling:
- 1- 15 oz. can Organic Black Beans, drained
- 1- 15 oz. can Organic Whole Kernel Corn, drained
- 1 large Organic Avocado
- 1 large Organic Tomato
- Dressing:
- 1/4 cup Organic Olive Oil
- 1/2 cup Red Wine Vinegar
- 1/8 teaspoon Organic Black Pepper, Ground
- 2-3 cloves Organic Garlic
- 1 teaspoon Cumin
- 1/2 teaspoon Sea Salt
Ingredients
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- Combine filling ingredients.
- Combine dressing ingredients.
- Combine filling ingredients and dressing.
- Serve with tortilla chips or as a side dish
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