Black Bean Salsa

Serves: 12

I could eat this all day, so easy to make and so delicious!

Dovetailing Tip: Use the remaining three ears of corn that you grilled on day 1 for todays salsa.

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2 (15-ounce) cans black beans , rinsed and drained
1 (17-ounce) package frozen whole kernel corn , thawed
2 large tomatoes, seeded and diced
1 large avocado , peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and pepper


Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.


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