Black Bean Salad/Salsa

Black Bean Salsa

Many people have asked me for this recipe, so here it is!
High protein, low fat, healthy, tasty, full of fiber, addicting salsa.

2 15oz cans of Black beans, rinsed and drained

2 ears of corn, cook and cut off cob

1 yellow or white onion, finely chopped
1 red onion, finely chopped
1 green and 1 red bell peppers, finely chopped

3 cloves of garlic, minced

3 jalapeno's, seeded and finely chopped

1 bunch of cilantro, finely chop leaves, no stems

6 Roma tomatoes, seeded and finely chopped

6 Tbsp of fresh lime juice (about 2 limes)

1 Tbsp apple cider vinegar

2 Tbsp Olive oil

1 Tbsp cayenne pepper

Salt and pepper to taste

1 Avocado (optional)

Place all items, except avocado, in a large bowl, as it makes a fairly large quantity. Refrigerate over night. Can be served at room temperature. If you use avocado, the day you plan on serving it, cut into small cubes and gently stir in, being careful not to mash the avocado. Do not add the night before. It will turn brown.

Suggestions:

Serve with tortilla chips as a salsa.
Serve as a topping for your tacos (really yummy)



You may want to use latex gloves when seeding and chopping the jalapeno's. They BURN for hours afterward!! You can use frozen corn if you wish, but be sure to thaw and drain first.