Spring Salsa

This salsa is full of spring flavors and comes together in a snap. Sit back and watch it disappear, or devour it yourself.

For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.

This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).

Two years ago: Funfetti Month Recipe Round-Up

SPRING SALSA

Ingredients:

15.25 oz. can sweet corn

2-3 Roma tomatoes, chopped

1 ripe avocado, peeled and chopped

1/4 cup red onion, finely chopped

1 lemon, juiced

Salt and pepper

1/4 cup cilantro, finely chopped

Directions:

1. Combine all ingredients except cilantro, adding salt and pepper to taste.  Refrigerate at least 1 hour before serving.
2. Stir in cilantro just before serving with your favorite tortilla chips.

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