Food Swings: Avocado Salsa
By Jacob Mathias
Hello again, fellow eaters. For those of you in the know, Stevens Point plays host to the world’s largest trivia contest this weekend. Thousands of people will spend way too many hours Googling, feverishly drinking increasingly stronger caffeinated beverages and eating horribly for 54 straight hours. As much as we all love eating Funyuns with a side of fruit snacks, having a good amount of nutritious, real food will keep you going for longer and diminish the time you will spend on the toilet rather than answering trivia questions.
The following avocado dip is big favorite in my house and among my trivia team members. It goes well as a dip, as a sandwich topping and if you’re me, eaten with a spoon. Since the dip has avocado in it, make sure you prepare everything as close to eating as possible, otherwise it will turn brown and be unpleasant to see. It will still taste fine, but green avocado is preferable to brown every day.
You will need:
1 can black beans, drained and rinsed 1 cup frozen corn, thawed ¼ cup red pepper, diced ¼ cup green pepper, diced 3 green onions, chopped 1 red onion, chopped 2 large tomatoes diced, take out pulp and seeds 1 jalapeno, diced very small 2 avocados, diced ¾ cup Italian Dressing 1 tsp. cracked black pepper Kosher salt to taste
Mix ingredients together adding avocados and tomatoes right before serving. Serve with tortilla chips try washing it down with The Big O by O’so Brewery.
And remember, Live to Eat.