I am forever trying to come up with a good side dish when I serve Mexican style food. What do you serve? Chips? A vegetable? For some reason, I just struggle with this one.
A while back, I made a rice and bean dish that we really enjoyed. I was planning to make it again when I made Chicken Tortilla Soup recently, but I forgot to start the rice in time, so I ended up making a bean salsa instead. I loved the heat of the chili powder and cayenne combined with the sweetness of the corn – it was hard to stop eating this! Even my little 1 year old loved this salsa!
1 can of seasoned pinto beans, drained
1 can of corn, drained
1 can of diced tomatoes, drained
1 small avocado, diced
2 green onions, sliced
1 tsp minced garlic
1 tbsp lime juice
1 ½ tsp chili power
½ tsp cayenne pepper (more or less to taste)
½ tsp salt
Stir all ingredients together. Let set at least 30 minutes. Serve with or without tortilla chips.