Black Bean Avocado Salsa by Jeremiah Jenkinz Yo


1 (15 ounce) can black beans rinsed and drained 1 (11 ounce) can whole kernel sweet corn, drained 4 roma (plum) tomatoes, seeded and chopped 1 small red bell pepper, diced 1 jalapeno pepper, seeded and minced 1/3 cup chopped fresh cilantro 1/4 cup diced red onion 1/4 cup fresh lime juice 2 tablespoons red wine vinegar 1 teaspoon salt 1/2 teaspoon ground black pepper 2 avocados, diced


Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.