Thursday, September 2, 2010

Kimberly's Black Bean and Corn Salsa

2 15 oz. cans black beans, rinsed and drained
1 17-oz. can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
1 purple onion, chopped (I generally use half an onion)
1/4 cup chopped cilantro
3-4 TBSP freshly squeezed lime juice
2 TBSP Olive Oil
1 TBSP red wine vinegar
1 tsp. salt
1 tsp. pepper

Combine ingredients in a large bowl, cover and chill. Garnish with avocado and fresh cilantro. May serve with tortillas, chips or alone. Enjoy!!

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