Name: Black Bean, Corn and Avocado Salsa
Prep time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 1 (15oz) can corn and peppers (aka: mexi-corn); 1 (15 oz) can black beans, rinsed and drained; 2 medium tomoatoes, diced; 1 medium red onion, finely diced; 1 medium avocado, diced; 2 tsp garlic, minced; 1 tbsp cilantro, finely chopped (I use freeze-dried); 2 tbsp lime juice or juice from 2 limes; 1/2 tsp salt

Description

Black beans, corn, and avocados come together in this quick, fresh salsa.

Ingredients

Scale

1 (15oz) can corn and peppers (aka: mexi-corn)
1 (15 oz) can black beans, rinsed and drained
2 medium tomoatoes, diced
1 medium red onion, finely diced
1 medium avocado, diced
2 tsp garlic, minced
1 tbsp cilantro, finely chopped (I use freeze-dried)
2 tbsp lime juice or juice from 2 limes
1/2 tsp salt

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Instructions

Stir together above ingredients and serve immediately.

Notes

This can be kept sealed in the fridge for up to 3 days, but the avocados will start turning brown within 24 hours.
This is both vegan and gluten free!