Sweet and Spicy Salsa

On my annual summer visit to my best friend’s house last year, one of our friends came over for a barbecue and brought an amazingly lip-smacking salsa.  She served this with large corn chips and told us it was super easy to make, and well, we could not stop eating it!  The varied textures of the smooth avocado and black beans paired with the spicy corn salsa and the sweet pomegranate along with the crunchy chips was enough to turn us all into believers immediately! I have made this sweetly spicy salsa many times since that beautiful summer day and I hope you will too!
Sweet and Spicy Salsa
(Recipe inspired from Terry C.)

1 jar Trader Joe’s Corn and Chile Tomato-less Salsa
1 15 oz. can black beans, drained
1 large avocado, diced
1 package pomegranate seeds (can find at Trader Joe’s or Raley’s)

In a large bowl, combine all ingredients, except cilantro, and mix until combined.  Then garnish the top with a sprig or two of cilantro.

I love this as a dip with crisp corn chips and I especially like serving it over grilled swordfish – oh my, so perfect for a summer dinner!  My family loves the taste of this salsa and I’m sure whomever you serve it to will enjoy it as well!  Thanks again Terry for introducing me to this fabulously delicious and simple recipe!


8 thoughts on “Sweet and Spicy Salsa

  1. Thank you for stopping by my blog.
    Now this is one different recipe. Sounds delish! And you take fabulous pictures… would love your photography tips. Am following you now.

    1. Thank you too Namrata for visiting my blog! This is really good, one of my favorite go-to salsas. Thank you also for the kind words on my photos! I really just started taking pictures, and I am always looking for ways to improve. For me I like to keep my shoot simple and just focus on the dish, as well, whenever possible take your photos in natural light. 🙂

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