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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips! Ingredients:
1 (15 ounce) can black beans (such as bush's®), rinsed and drained |
1 (11 ounce) can whole kernel sweet corn, drained |
4 roma (plum) tomatoes, seeded and chopped |
1 small red bell pepper, diced |
1 jalapeno pepper, seeded and minced |
1/3 cup chopped fresh cilantro |
1/4 cup diced red onion |
1/4 cup fresh lime juice |
2 tablespoons red wine vinegar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 avocados, diced |
Directions:
1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
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