Happy Monday everyone...I hope you had a great weekend. There was lots of football at our house. If there is any kind of gathering at our home...no matter the size...we always have this bean and corn salsa.
This recipe makes a big bowl, but this was all we had left the next day to snack on. Forgot to take a picture of the whole recipe.
2 (15 ounce) cans black beans, drained and rinsed
1 (17 ounce) can shoepeg corn, drained. Shoepeg corn is a small white corn.
1-2 avocados, chopped
1 red onion chopped very small
2 large tomatoes, seeded and chopped
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
4 Tablespoons lime juice ( I used the bottled kind...tastes better to me)
1 teaspoon salt
1/2 teaspoon black pepper
Mix all ingredients in a large bowl. Cover and refrigerate. Make ahead so juices begin to flow from veggies...although it does taste great from the start! Serve with tortilla chips.
This is so yummy and healthy too. Only has one tablespoon of olive oil in the whole dish!!