South-Western Salsa Cups

Another appetizer for Mom's party.



TIP: make sure to taste each appetizer before you start making a bunch of each one to make sure everything is seasoned right. Make one sample of the dish and try it then make 50-60 of them.

Ingredients:

1 cob of corn
1 can of black beans, drained
1 large tomato or 2 small, seeded and chopped
1/4 red onion, finely chopped
1/2 bunch of parsley, finely chopped
2 avocados
2 limes
1 bag tostido scoops or similar tortilla chip cup

Directions:

1. Peel and clean corn cob. Roast on the grill for 5-7 minutes and rotate until all sides are charred.

2. Cut kernels off the cob and place in a bowl. Add beans, tomatoes, red onion, parsley. Season this with the zest of 1 lime and some salt and pepper. You can do this part 2 days in advance.

Day of the party:

1. line up chip cups.

2. squeeze juice of lime. Reserve some for avocado but add some lime juice to your taste to add some freshness to the dish.

3. Right when you're ready to serve spoon bean and corn mixture into the tortilla cups.

4. Remove avocado half from the peel with a large spoon. Chop up on a cutting board and place into lime juice so avocado won't turn brown. Season avocado with a little salt and pepper while in the lime juice.

5. Place one small piece of avocado on top of each cup and serve.