Black Bean Salsa
makes 6 cups
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
1 large avocado, chopped
1 purple onion, chopped
2-3 vine ripe tomatoes, seeded and chopped
2 T. olive oil
1 T. red wine vinegar
3-4 T. fresh squeezed lime juice
1 t. sea salt
1/2 t. ground pepper
Mix all ingredients together in large bowl. Refrigerate for a few hours if possible for the flavors to mix. This keeps fairly well for a few days in the refrigerator, and added to lettuce, corn chips and a bit of dressing makes an outstanding taco salad!
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