Tonight I went to a birthday party for my friend's daughter and son. Yes, it was a co-birthday party, but they don't mind they're only 4 and 1 (respectively). Another party-goer brought this amazing dip she called "Avocado Salad." I asked how she made it, and she gave me the basics. I couldn't resist and I really dove in. Honestly, this Avocado Salad is probably the best avocado-based dip I've had in a long time. Maybe ever!
Chunky Avocado Salad
2-6 avocados, cut into small chunks
2 tomatoes, diced
1 purple onion, diced
1 1/2-2 cups sweet corn
1 can black beans, drained
garlic powder or garlic salt (to taste)
cilantro (to taste)
1/2 lime, squeezed (substitute lime juice for smaller amount)
Cut avocados, tomatoes, and onion. Mix together with drained corn and beans. Add cilantro, garlic, and lime until the taste is satisfactory. Note: the measurements listed above are estimates based on the amount I prefer, and can be adjusted based on your desire.