Mexican

Black Bean Salsa


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Ingredients:

2 15-oz cans black beans, rinsed and drained
1 17-oz pkg frozen corn, thawed
2 large tomatoes, diced
1 large avocado, diced
1 small onion, diced
1/4 cup fresh cilantro, chopped
2 Tb lime juice
1 Tb red wine vinegar
salt and pepper to taste

Directions:

Mix all ingredients in a large bowl and chill. Taste and add salt, pepper, and lime juice as necessary.

Serve with baked tortilla chips as an appetizer or with grilled chicken as a meal. Kristin suggests using this with eggs and lettuce wraps. She also has tried adding mango and jalapeno and both were home runs. This is the recipe that keeps on giving.

Makes 10 cups. 1 cup is 146 calories.





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