Yes, I know the holidays are over and I’m sure no one wants another recipe for yet another appetizer. But this one’s good, I promise!
This Speedy Bean Salsa is easy to prepare, doesn’t take up a whole lot of time and perfect for any gathering. The cilantro in it gives it a nice fresh flavour and, aside from the Tostido scoop it’s in, is low in fat (three words that have reintroduced themselves into my vocabulary after a holiday hiatus).
I actually made it a few times in the past weeks and it was a hit! A warning: take photos of your Speedy Bean Salsa BEFORE guests arrive and devour the entire platter and you are not left with one lonely chip to take a photo of.
Speedy Bean Salsa
taken from Tostidos.ca
1/2 can of black beans
1 can of sweet corn
1/2 avocado
Green onions, chopped
Cilantro, chopped
Fresh squeezed lime juice
Salsa
Tostido Scoops
Combine beans, corn, onions, cilantro, lime juice and salsa into a bowl and mix. Refrigerate for at least an hour before serving so all the flavours can get to know each other. Cut avocado into cubes, add to the salad and mix. Scoop into the little tostido scoops and serve!
You can easily make this a day ahead and just spoon the salsa into the scoops right before serving. I added the avocado to the salad before serving to avoid it getting all mushy.
If you want to “class it up” a bit, instead of using Tostido scoops you can use phyllo dough and bake little cups. Cut dough into squares, use melted butter to shape them into those little mini muffin tins and bake them until they are a light golden colour. Let them cool and add the salad right before serving.
