Corn and Black Bean Salsa

Corn and Black Bean Salsa

Carin Lynch

(TDYC210005)

“Mexican Made Simple”

Ingredients

1¼ cups fresh or frozen corn or 1 can whole kernel corn, drained
1½ cups cooked black beans or 1 can black beans, rinsed and drained
4 plum tomatoes, seeded and chopped
½ medium red onion, chopped
1 bunch fresh cilantro, minced
1-2 limes juiced (2-4 Tbsp)
Himalayan pink salt to taste
1 avocado, cubed for garnish

Steps

Step 1
In large bowl, combine all ingredients except avocado.
Step 2
Cover and refrigerate until serving.
Step 3
Top with avocado and serve with your favorite baked tortilla chips.

Makes approximately 3 cups

Recipe tags: Avocados, black beans, Corn, Tomatoes