I have come to love raspberry pretzel jello, but recently I experimented with my recipe by adding some white chocolate and the results are deliciously amazing!
This easy but amazing black bean and corn salsa with avocado is one of my favorites to make, especially in the warmer months with all of the fresh produce in season. I typically make and serve it with chips, but it also adds a light yet flavorful punch to tacos, tamales, or any Mexican dish you may be cooking up tomorrow for Cinco de Mayo. It’s vibrant, full of healthy antioxidants, and it’s always a huge hit at my house.
I found this recipe from Skinnytaste.com on Pinterest a while ago, and I am so glad I tried it out! I hardly feel guilty for eating large quantities of it since it’s such a healthy and filling snack or side. My family (kids included!) and I gobble up this salsa almost as quickly as I can make it. I have found many recipes for this that don’t call for avocado…but 1. Being a California native, I’ve known for quite some time that avocados are awesome and 2. I feel like avocados are really having a food moment right now, right? (#avocadotoast). So of course my version has avocados in it…and yours should too!