Tag Archives: salsa

Delicious & Easy Appetizers

Make something tasty to go along with your happy hour sips. These easy appetizers can be made in advance and reheated (if needed) when you’re ready to snack.

Did you make one of these easy appetizer recipes? I’d love to hear from you! Leave me a comment on the recipe or message me.

Recipe: Avocado Corn Salsa

Fresh sweet corn and creamy avocado combine for a fun twist on the standard salsa recipe. This Avocado Corn Salsa is vegetarian, vegan, and gluten free.


3 ears of corn (or 1 ½ cups frozen corn, thawed)
½ cup red or sweet onion, diced
2 Tbsp cilantro, finely chopped
1 avocado, chopped 
1 large tomato, chopped
1 Tbsp lime juice
2 large cloves roasted garlic (or 1 tsp garlic powder)
1 tsp salt

Cut the corn kernels off of the cobs. Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for five minutes.

Drain corn in a colander. Rinse under cold water. 

In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt. 

Mash roasted garlic cloves and add to the corn mixture. 

Fold in diced avocado. 

Chill until ready to serve. 

Note: Do not make more than a couple hours ahead of serving. 

Avocado Corn Salsa

Recipe: Black Bean Mango Salsa

Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or veggies as it does with tortilla chips.


1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 mango, diced 
1 red, orange OR yellow bell pepper, diced 
2 small OR 1 large tomato, seeded and chopped 
1 small onion, diced 
2-3 Tbsp cilantro, chopped 
1 Tbsp lime juice
2 Tbsps red wine vinegar
1 tsp salt

Combine everything together in a large bowl.

Mix well. 

Chill for 2-3 hours before serving. 

Enjoy your Black Bean Mango Salsa!

Black Bean Mango Salsa

Recipe: Blender Salsa

Every member of my family makes a version of this salsa. It’s easy, tasty and an often requested recipe. It’s perfect to make ahead as part of weekend meal prep, so we have fresh salsa for taco night.

1 – 15 oz can diced tomatoes (do not drain)
1 tsp lime juice
1 Tbsp garlic powder
2 tsp salt 
1 small onion, cut into quarters 
Large handful of fresh cilantro
1 jalapeño (optional)

Peel the onion and cut it into quarters. 

Cut the jalapeño in half. Remove the stem. If desired, remove the seeds as well.  

Pour the can of tomatoes into the blender. Add in the remaining ingredients in the order listed above. 

Blend until well combined.

Taste salsa and add salt if desired. 

Note: If you prefer recognizable cilantro in your salsa, omit it from the blender and instead chop the cilantro and stir it into the salsa after you’ve blended it. 

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