Black Bean and Corn Salsa

The holiday weekend meant that we had family visit and an impromptu kickball game.  It also meant that we ate... a lot.  Most of the time we eat pretty simple foods.  I love to cook and experiment but during the school year I often don't have time to do much of that.  But during the summer I get a chance to do some experimenting.  Last summer a friend introduced me to Black Bean Salsa.

Now, we are a salsa loving family.  We eat it almost everyday...and not just with tortilla chips.  We eat it on eggs, potatoes, bean burritos, tacos...well, you get the idea.  But I've never had a salsa with beans in it.  Let's just say that this is one salsa I can eat all by itself. 

Black Bean and Corn Salsa Recipe

2-3 ears cooked corn (about 2 cups - you can use canned corn that is drained)
3-4 tbsp lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper
2 cans black beans - rinsed and drained (you can make your own with dried beans)
2 large tomatoes - chopped
3 jalapenos - chopped (optional)
1 red onion - chopped (you can use white)
1 avocado - chopped (optional)
1/4 cup cilantro - chopped

Mix all ingredients and chill for at least 2 hours before serving.

Enjoy!

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