Sunday, March 3, 2013

Avacado, Black Bean & Corn Salsa


AVACADO, BLACK BEAN & CORN SALSA
2 Roma tomatoes, diced
3 T red onion, chopped
1 C frozen corn
1-2 serrano peppers, minced (can use jalapenos from a jar instead)
1 clove garlic, minced
1/4 C cilantro, chopped
1 14-ounce can black beans, rinsed and drained
1-2 T lime juice (to taste)
4 avacadoes, cut into cubes
Salt & pepper to taste

Mix all ingredients in a bowl, being careful not to mash the avacados.  Refrigerate.  Serve with chips.  **NOTE:  This only keeps a few days since the avacados will turn brown quickly.

2 comments:

  1. This looks super delish!!

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    1. Thank you! It actually was really delicious. We couldn't stop eating it. Thank you for the comment!

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