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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.

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