Dani just called from the grocery store for this recipe. I serve it a lot when I have guests. I serve it with tortilla chips as an appetizer to a Mexican meal. It is a family favorite. It makes a ton, so don’t double it unless you are serving more than 12 people. So easy, just open cans and shop a few vegetables. This recipe originated from my sister-in-laws neighborhood cookbook and was Amy Elias contribution. Thanks Amy!!!!!
Black Bean Salsa
2 (15 oz.) cans black beans, drained and rinsed
1 (17oz.) can whole kernel corn, drained
2 large tomatoes, seeded (the seeds and pulp taken out) and chopped
1 large avocado, pitted, peeled and chopped
1/2 cup purple onion, finely chopped
1/4 cup chopped cilantro
4 Tbs. fresh lime juice
1 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
Combine all ingredients in a large bowl. (if you are not going to serve the dip for several hours, wait and add the avocado later so it does not turn brown) Cover and chill.
Serve with Tostitos Artisan Roasted Garlic and Black Bean tortilla chips. (Tip: put your tortilla chips in an oven safe shallow pan or baker and warm in a 325 over for about 10 minutes. Everyone loves warm chips.)