Black Bean and Corn Salsa
Makes about 8 cups of salsa
2 Cans Black Beans (drained and rinsed)
1 Can of Corn OR 2 Cups Fresh or Frozen (I use frozen)
1 Can of Rotel (Diced tomatoes with green chilies)
1/2 of a White or Red Onion chopped
1/2 bunch or so of chopped cilantro (I actually have used a few tablespoons of dried cilantro)
Diced Avocado (I omit this because I am mildly allergic to avocado, that is why it's not pictured)
Combine all above ingredients in a bowl.
Make vinaigrette and pour over salsa. Serve with Tortilla Chips.
Tastes best when refrigerated for a few hours or overnight.
1/4 c olive Oil
4 Tbsp Red Wine Vinegar
Juice of 1/2 lime or about 1 Tbsp.