Whenever my husband asks for this salsa, he always wants just this for dinner, nothing else. It’s that good and we end up eating so much of it that we are full and don’t really dinner after anyway. It makes a large batch that can keep in your fridge for a few days and is just the epitome of summer-y foods. Picture a big bowl of this salsa with chips, a cool beverage of your choice, sitting out in your backyard in the evening or sitting out on the boat in the warm summer sun. Ahhhh… love it!
Black Bean and Corn Salsa
2 cans black beans, drained and rinsed
3 c. frozen corn, thawed
2 large tomatoes, chopped
1 red onion, chopped
3 avocados, chopped (save the pits)
1/4 c. finely chopped fresh cilantro
2 tsp. olive oil
1 tsp. red wine vinegar
3 Tbsp. lime juice
salt/pepper to taste
Mix olive oil, vinegar, lime juice, and salt/pepper together in a bowl. Toss veggies together in a bowl and pour dressing over the top stirring to coat evenly. Toss the avocado pits in the bowl to help the avocados brown more slowly. Serve with chips.
Keeps in the fridge for 2-3 days in a sealed container.