This was our Saturday night dinner. I had my eye on this white bean avocado salsa from a Schnucks Cooks recipe card, and asked Jack to figure out what to grill to go with it. He had been wanting to grill fish, so he chose salmon. We put everything on a bed of grits (instant, cooked with milk...) The Salmon was simply seasoned with salt, pepper, cumin, and garlic powder.
The salsa was really tasty. I tweaked the original recipe to personal preferences...adding more jalapeno and a little bit of fresh garlic. I would eat this as a side salad, also.
White Bean and Avocado Salsa
6 slices cooked bacon, chopped
1 can (15 oz) navy beans, rinsed & drained
1 large tomato, diced
1 ripe avocado, peeled, seeded & diced
1 jalapeno, seeded and finely chopped
1/2 small red onion, diced
1 garlic clove, minced
1/4 cup loosely packed fresh cilantro, coarsely chopped
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
salt to taste
Stir everything together (gently) and chow down.