Black Bean Corn Salsa
2 cans (15 oz. each) black beans, drained and rinsed
kernals of 3 ears of cooked corn (1 1/2 cups)
3 firm tomatoes, peeled, seeded and diced
1 cup fresh cilantro, minced
2 to 4 fresh jalapenos, seeded and diced
1/4 cup fresh lime juice
freshly ground pepper
3 avocados, pitted, peeled and diced
Combine the beans, corn, tomatoes, cilantro, jalapenos and lime juice in a serving bowl. Season with salt and pepper. Cover and chill. Before serving, toss in avocados. Serve with blue corn tortilla chips.
*I also love to put this on grilled chicken. Mix it in with a ton of leafy lettuce..and it makes a wonderful Mexican salad.
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