Monday, May 28, 2012

Black Bean, Corn, and Avocado Salsa

Black Bean, Corn, and Avocado Salsa

  • 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
  1. To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.
  2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, salt and pepper. Pour in the dressing and mix to coat.
  3. Refrigerate the salsa for at least 30-40 minutes.
  4. When you’re ready to serve, add the avocado; mix together.

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