Corn, Bean and Avocado Salsa

Name: Corn, Bean and Avocado Salsa
Ingredients: 1 15 oz can Black beans (Drained and rinsed); 1 15 oz can Yellow corn (Drained and rinsed); 2-3 Roma tomatoes (1 can) (Diced); 1 Bell pepper (Stem and seeds removed, diced); 1/2 Red onion (1/2 cup) (Diced); 1/2 cup Fresh cilantro (Chopped, optional); 1 Jalapeño (Stem and seeds removed, finely diced); 1 Avocado (Diced); 1/2 cup Olive oil (Or Avocado oil); 1/4 cup Lime juice; 2 cloves Garlic (Minced); 1 tsp Honey (Or maple syrup); 1/2 tsp Chili powder; 1 Pinch of crushed red pepper flakes; 1/2 tsp Salt; 1/4 tsp Black pepper

Corn, Bean and Avocado Salsa

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Ingredients

Salsa

1 15 oz can Black beans Drained and rinsed
1 15 oz can Yellow corn Drained and rinsed
2-3 Roma tomatoes (1 can) Diced
1 Bell pepper Stem and seeds removed, diced
1/2 Red onion (1/2 cup) Diced
1/2 cup Fresh cilantro Chopped, optional
1 Jalapeño Stem and seeds removed, finely diced
1 Avocado Diced

Chile Lime Vinaigrette

1/2 cup Olive oil Or Avocado oil
1/4 cup Lime juice
2 cloves Garlic Minced
1 tsp Honey Or maple syrup
1/2 tsp Chili powder
1 Pinch of crushed red pepper flakes
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

In a large bowl, combine the drained and rinsed beans and corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and avocado; set aside.
In a small bowl, whisk together the vinaigrette ingredients.
Pour the vinaigrette over the salsa ingredients. Gently toss until the dressing is distributed evenly.
Serve immediately with tortilla chips.

Notes

Recipe adapted from The Real Food Dietitians

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