Sunday, July 27, 2008

Afghan Salsa

Here's another delicious dish that's perfect for summer. (After all, who wants to cook over a hot stove in 96 degree temperatures?) This recipe was adapted from one that I found on allrecipes some time ago. We didn't really know what to call it. It's become "the avocado stuff we put in wraps." The recipe calls for red wine vinegar, black beans and green onions... and these colors create the flag of Afghanistan... so, Afghan Salsa was born. It's filling and delicious. As far as I know, the recipe has nothing to do with the Afghani culture. Here's the breakdown:

2 avocadoes, peeled and diced

2 tomatoes, diced

1 can of black beans, rinsed (lowers sodium content)

1 can of Trader Joe's sweet corn

4 green onions, chopped

1/4 cup of extra virgin olive oil

1/4 cup of garlic infused red wine vinegar

Toss ingredients together. Enjoy in Trader Joe's olive oil wraps, tortilla chips, pita pockets or on toasted bread. Enjoy in Afghanistan or at home.

3 comments:

casch said...

ooooo, this sounds great! You are also a good little cook~add that to your resume' too! Good job!

marychild said...

This looks as beautiful as it does tasty! I can't wait to try it.

My sister makes homemade tomato salsa and left a batch here for us just before they drove back to Utah; it is out-of-this-world good. I am rationing it out now, and only letting Jon have 1/2 cup a day!

Unfortunately, I've never been able to get Janae to write her recipe down. Thanks for posting yours!

G. R. said...

But what about the corn? The corn is yellow corn. Doesn't that count as another color? Sounds great though, we are on our way!

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