Cinco de Mayo Style

3 things I love: chips + salsa, avocados, easy recipes - which is why I LOVE this 

corn + tomato + avocado salsa. 

What you'll need:

2 Tbsp. olive oil

1 Tbsp. lime juice

1/4 cup finely chopped cilantro

1 tsp. minced garlic

1/4 tsp. sea salt

1/4 tsp. black pepper

2 1/2 cups corn kernels

1/2 cup finely chopped white onion

about 3 tomatoes, diced

2 cups avocado, diced

Step-by-step:

Step 1: In a small bowl, whisk together the first 6 ingredients.

Step 2: In a large bowl, mix together the corn, onion, tomato, & avocado. Pour your sauce from step 1 over your veggies, toss to coat.

Step 3: Serve at room temperature with chips or crackers. Enjoy!

{original source}

Side notes:

uno // I just bought a bag of frozen corn kernels to use and it tasted great. You could also use fresh corn and cut the corn kernels off the ear. I would probably use fresh if corn is in season. Actually no, I probably wouldn't because frozen is just so much easier. Just being honest.

dos // I followed the recipe exactly for the first 5 ingredients to make the 'sauce'. For the last 4 ingredients, you can use the recipe as a guideline but tweak for your own preferences. 

tres // Garlic was not in the original recipe so you could easily leave this out if you prefer. We are garlic-lovers so we chose to add it.

quatro // We made, tasted, and it was delicious. Then we set it aside for about an hour until it was time to eat, tasted it again, and it was even better! If possible, I recommend making it about an hour ahead of time to let all the flavors blend together. {We did NOT add the avocado until it was time to serve.}

cinco // We served with Tostitos Artisan Roasted Garlic & Black Bean Chips. I loved the black bean flavor with the salsa.

Happy Cinco de Mayo! Arriba!