Foodie Friday: Avocado, Black Bean & Corn Salsa, the Perfect Picnic Dish

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Welcome to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl and Farrah from Fairyburger to create awesome healthy recipes each week! Today’s theme will be Perfect Picnic!  Make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!


Foodie Friday: Perfect Picnic!
 Perfect Picnic is such a fun theme for our first link up and I am really excited to bring you one of my favorite summertime recipes.  Since picnics and summer go hand in hand and summer tends to be hot and humid the last thing I want to do is slave over a hot stove to bring a dish to pass.  I have been making this sassy salsa recipe for years and it is a favorite amongst all the picnic party peoples.
Avocado, Black Bean & Corn Salsa
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  1. 1 avocado cut, peeled, pitted and diced
  2. 1 medium size tomato, diced
  3. 1 15 oz can of black beans, drained and rinsed
  4. 1 15 oz can of white corn, drained
  5. 1 small bunch of cilantro, roughly chopped
  6. 1 lime, juiced salt & pepper to taste
  1. Combine all the ingredients up to the corn and mix. Add chopped cilantro, lime juice and salt and pepper, toss until everything is coated.
The Fit Foodie Mama

The avocado adds some creaminess, the black beans add heartiness and the corn adds the perfect crunch. What really gives it a burst of flavor is the combination of lime juice and cilantro that this refreshing summer side dish is dressed in. It can be eaten with chips like a dip or even served as a side dish!

You might also like:  Meatless Monday: Coconut Creamed Spinach {Vegan, Gluten Free, Paleo}

Foodie Friday: Perfect Picnic Avocado, Black Bean & Corn Salsa

This pairs really well with honey-chili barbecue shrimp which is what I serve it with when I make the recipe for the family. The spice that the chili gives is a nice contrast to the coolness of the salad. To make the shrimp, I simply took raw shrimp, skewered them and brushed a whisked combination of honey, chili and olive oil onto the shrimp and grilled!

Foodie  Friday: Perfect Picnic Avocado, Black Bean & Corn Salsa with Grilled Shrimp

Whether you choose to use this summertime salsa as a dip for chips or as a sassy side dish it is sure to be a perfect picnic party pleaser (say that five times fast 😉 )

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QOTD: What are your favorite picnic eats?

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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