Black Bean Salsa
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 8 hours 20 minutes
Servings: 12
Ingredients
- 2 15-ounce cans rinsed and drained black beans
- 1 17-ounce package thawed frozen whole kernel corn
- 2 large seeded and diced tomatoes
- 1 large peeled and diced avocado
- 1 diced small onion
- 1/8 cup chopped, up to 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- to taste salt
- to taste pepper
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.
