Black Bean, Corn and Avocado Salsa

Summer is just around the corner for family reunions, picnics, barbecues and any friendly get-together. Fresh made cold salsa, dips and appetizers are a favorite to serve alongside chips, as a side dish or as a topping for grilled fish. Salsas can also be served with grilled chicken breast or alone on top a bed of lettuce. Whatever the occasion or celebration at your location salsa is always served fresh or chilled. This Black Bean, Corn and Avocado Salsa recipe is really nice for family and friends to enjoy on a hot summer day!

Servings: 12

You’ll need:
1 15 oz. can yellow corn (drained)
1 15 oz. can black beans (drained and rinsed)
3 Roma tomatoes (diced)
1 bunch green onions (finely sliced)
1 small red onion (finely chopped)
1 small red bell pepper (diced)
1 large jalapeno (finely diced)
1 large firm avocado (cubed)
1 Tbsp. minced garlic
1 tsp. ground cumin
1/4 tsp. cayenne
1/4 cup lime juice
3 Tbsp. extra virgin olive oil
salt and pepper (optional – to desired taste)

In a medium bowl, stirring gently with a big spoon, combine corn, beans, tomatoes, onions, peppers, avocado, garlic, cumin, cayenne and lime juice.

Drizzle olive oil over salsa mixture and salt and pepper to desired taste.
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Serve chilled with baked tortillas, pita chips or or grilled tilapia fillet and enjoy!

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