Corn and Black Bean Salsa

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Two serving options on this one: mix it with cooked, shredded chicken, out it on a bed of greens and eat it like a salad. This makes a perfect meal! It’s also really good served with tortilla chips. From Happy Gal. This recipe is very similar to a recipe from the Miami Trails cookbook that was recommended by my friend Robbin that I love to make!

Ingredients

• Dressing:
• 1 can corn (11 oz.)
• 1 cup chopped fresh cilantro
• 1/2 c. chopped red onion
• 3 tomatoes, chopped
• 1 jalapeno pepper, seeded, finely chopped
• 1 red bell pepper, chopped
• 2 tsp. minced garlic
• 1 can black beans (15 oz.) drained and rinsed
• 2 lg. avacados, peeled and cut into 1/2 inch pieces
• 1 T. salt
• 3/4 t. cumin
• 6 T. fresh lime juice
• 2 T. oil
• 2 T. cider vinegar

Preparation

Step 1

Combine all dressing ingredients, shake until well blended. Add to chopped salad ingredients and mix.