Salsa Scoops

Drat! I didn’t get a picture of this one. You’ll have to use your memory or your imagination.

1 can black beans, drained and rinsed

1 can yellow corn, drained

5 plum tomatoes, seeded and small-diced

2 medium-sized onions, thick sliced and grilled, then chopped

about 1/2 teaspoon of salt

1 1/2 bags Tostitos Scoops

1/2 cup sour cream (in a pastry bag)

guacamole* (in a pastry bag)

Combine the beans, corn, diced tomatoes, grilled onions and salt.

Use the Scoops to scoop up the salsa and place each chip on a tray.

Pipe sour cream and guacamole in a zig-zag pattern onto each chip.

Viola! Instant chips and salsa and no one actually has to dip! Eye-catching and fresh-tasting! Win/win!


I wanted extra creamy guacamole for this dish, so I processed one avocado with the juice of 1/4 lemon, one minced clove of garlic and salt to taste. Salt to my taste was probably 1/2 teaspoon, maybe a hair more.

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