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Black Bean Salsa

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• One 16oz can of Black Beans, rinsed and drained

• One 12oz can of Shoepeg Corn, drained

• 1 Medium Bell Pepper, chopped

• 1 Jalapeno Pepper, chopped

• 1 Medium Red Onion - (may use less if desired)

• 3-4 Roma Tomatoes

• About 1/2 Cup Cilantro, chopped

• 1 TBS Extra-Virgin Olive Oil

• 5 Garlic Cloves, minced or chopped finely

• 1-2 large avocado, peeled and diced (optional)

• 1 tsp of Salt

• 1 Large Lime, freshly squeezed


Mix all ingredients thoroughly in a large bowl. Cover and chill. Serve with tortilla chips as an appetizer or with grilled chicken breast over fresh green as a meal.

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