Black Bean, Corn, and Avocado Salsa
INGREDIENTS:- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 tbsp extra virgin olive oil
- 1 15.5 oz can black beans, rinsed and drained
- 2 cups corn - if frozen, thaw and canned, rinse.
- 2 plum tomatoes, seeded and chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- Fresh ground pepper, to taste
- 1 small avocado, diced
- To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.
- In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, salt and pepper. Pour in the dressing and mix to coat.
- Refrigerate the salsa for at least 30-40 minutes.
- When you’re ready to serve, add the avocado; mix together.
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