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Black Bean Corn Salsa
From Stop and Smell the Rosemary
Ingredients:
2 cans (15 ounces each) black beans, drained and rinsed
Kernels of 3 ears of cooked corn (1½ cups)
3 firm tomatoes, peeled, seeded and diced
1 cup fresh cilantro, minced
2 to 4 fresh jalapeños, seeded and diced
¼ cup fresh lime juice
Salt
Freshly ground pepper
3 avocados, peeled, pitted and sliced
Blue corn tortilla chips
Recipe directions:
Combine the beans, corn, tomatoes, cilantro, jalapeños and lime juice in a serving bowl. Season with salt and pepper. Cover and chill. Before serving, toss in avocados. Serve with blue corn tortilla chips. Yields 4 cups.
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