Description
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
- ⅓ cup chopped fresh cilantro
- ¼ cup diced red onion
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 avocados, diced
Instructions
- 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.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 10