Black Bean Salsa

Based on 1 review

Ingredients:

2   15-ounce cans black beans, rinsed and drained
1   17-ounce package frozen whole kernel corn, thawed
2   large tomatoes, seeded and diced
1   large avocado, peeled and diced
1   small onion, diced
1/8 to 1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and pepper to taste

Directions

Mix all ingredients thoroughly in a large bowl.  Cover and chill overnight.  Taste and add salt, pepper, or more lime juice as necessary.  Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Yield:  12 servings
Preparation time:  20 minutes
Inactive prep time: 6-8 hours
Ease of preparation:  Easy

Recipe courtesy Paula Deen

Servings:
Prep Time: 8 hours 20 min
Cook Time:
Difficulty: Easy

Show: Paula's Home Cooking/Savannah Country cookbook