Black Bean Salsa

Delicious and healthy! Serve Black Bean Salsa with chips, or with grilled chicken and an ice-cold drink this summer for a healthier and lighter meal. If you don’t care for avocado leave it out. If cilantro isn’t your thing you can substitute with parsley. Enjoy!

Black Bean Salsa

2 (15-oz) cans black beans, rinsed and drained
1 (17-oz) pkg. 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 C. chopped fresh cilantro leaves (or parsley)
2 Tbsp. lime juice
1 Tbsp. 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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