Spicy Black Bean Salsa

By mschweickert

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 4 teaspoons minced canned chipotle chiles
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 2 15-to-16 ounce cans black beans, rinsed and drained
• 1 1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
• 1 1/2 cups chopped red onions
• 1 1/2 cups chopped tomatoes (about 3 medium tomatoes)
• 1 cup chopped green bell pepper
• 1 large ripe avacado, halved, pitted, peeled, and diced
• Tortilla chips

Preparation

Step 1

Whisk first 6 ingredients in large bowl to blend. Stir in beans, corn, onion, tomato, and bell pepper. Mix in avacado; season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate.) Transfer salsa to serving bowl. Serve with tortilla chips.