The Pin: A recipe from Becky Higgins from 2008. I think it is similar to many Texas Caviar recipes.
The Good: It has always been a hit wherever I've taken it, most recently to a Christmas 2011 party. Everyone asks for the recipe.
Notes: I usually further simplify this by using pico de gallo in place of the many chopped veggies. I always double, but that makes a lot, so I need to remember to make JUST the recipe.
The Bad: My family won't eat it, so I have to wait for luncheon or party to make it.
Summary: Easy, reliable stand-by recipe.
Saturday Snackin': Corn and Avocado Salsa
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