I served it with Tostitos Multigrain Scoops which were perfect to hold a big helping of the salsa. It turned out to be super yummy and I received lots of compliments by everyone at the celebration.
This is a quick and easy appetizer to make - I hope you'll make it this summer and let me know what you think!
Makes about 6 cups
Adapted from Williams Sonoma Complete Outdoor Living Cookbook
14.5 ounce petite diced tomatoes, drained (I did this for speed, next time, I will dice a tomato!)
1 bell pepper, diced (you pick the color - I chose red because it was on sale)
2 carrots, peeled and diced
1 cucumber, diced
3 green onions, sliced
1/2 cup corn (I used frozen)
1 Serrano pepper, seeds removed and diced (remember to wear gloves!)
2 tablespoons of cilantro, chopped
2 tablespoons of lime juice
Salt & pepper
2 tablespoons olive oil
1 avocado, diced (wait until you are ready to serve before dicing)
chips for serving
Combine the tomatoes, bell pepper, carrots, cucumber, green onions, corn, Serrano pepper, cilantro, lime juice, salt & pepper, olive oil in a large bowl. Stir to combine. Refrigerate for at least 1 hour. Just before serving, add diced avocado. Serve with chips.