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Black Bean Salsa
- 2 15-ounce cans black beans, rinsed and drained
- 1 17-ounce can whole kernel corn (like Niblets), drained
- 2 large ripe tomatoes, seeded and chopped
- 1 large ripe Haas avocado, peeled and chopped
- 1 jalapeño, seeded, chopped
- 1 red onion, chopped
- 1/4 cup chopped cilantro
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Combine all ingredients in a large bowl. Cover and chill.
Serve with tortilla chips.
end recipe
For more salsa recipes, see Grandma's Cookbook
end article
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