Black Bean Salsa
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.
|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.