Black Bean and Corn Salsa recipe

Published On: Aug 19 2014 08:15:03 AM EDT   Updated On: Aug 20 2014 09:00:16 AM EDT

Black Bean and Corn Salsa
2 15 oz. cans of black beans, rinsed and drained (low sodium)
1 15.25 oz. can of sweet corn, drained (fresh approx. two cobs)*
2 Large Tomatoes, seeded and chopped (can sub. red pepper – 1 large)*
1 Large, ripe Avocado, diced (can sub. green pepper – 1 large)*
½ Cup Chopped Cilantro (more or less depending)*
½ Red Onion, diced *
3 Green Onion Sliced*
¼ Cup Red Wine Vinegar
2 Tbs of Lime Juice –Fresh Squeezed (approx. I Lime)*
¼ C + 2 Tbs Canola Oil (can sub. Vegetable Oil or EVOO)
2 Tbs Sugar (Honey)
optional – can add 1 chopped Jalapeno for some spice!
Put all in bowl together, Mix and Enjoy!
Can be used as salsa with chips, as topping for chicken or fish, wrapped in lettuce or with turkey, chicken or veggies inside a wrap, as a side or on a salad!
*Indicates items that can easily be purchased Fresh From Florida


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