This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Ingredients
- black beans (such as Bush's®): 1 can (15 ounce can, drained)
- whole kernel sweet corn: 1 can (11 ounce can, drained)
- roma (plum) tomatoes: 4 piece (chopped)
- red bell pepper: 1 piece (diced)
- jalapeño pepper: 1 piece (minced)
- fresh cilantro: 0.33333 cup (chopped)
- red onion: 0.25 cup (diced)
- lime juice: 0.25 cup (fresh)
- red wine vinegar: 2 Tbsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- avocados: 2 piece (diced)
Metric Conversion
Stages of cooking
-
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
