This black bean and corn salsa is a fun summer recipe that can be served on its own or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.
Ingredients
- black beans: 2 cans (15 ounce cans, drained and rinsed)
- yellow corn: 1 can (15 ounce can, drained)
- white corn: 1 can (15 ounce can, drained)
- Italian-style diced tomatoes: 1 can (14.5 ounce can, drained)
- bunch finely chopped cilantro: 1 piece
- green onions, finely: 5 piece (sliced)
- red onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- lime juice: 0.25 cup
- avocado - peeled, pitted, and: 1 piece (diced)
- olive oil: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Stir together black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl.
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Gently mix in lime juice and avocado. Drizzle with olive oil to serve. Rock_lobster
