Black Bean and Corn Salsa
This super easy recipe is quick to throw together and perfect as an appetizer, side, or on a main dish!
black beans, drained
fresh cilantro, chopped
white shoepeg corn
diced tomatoes, partially drained
Diced avocado, optional
Diced jalapeño, optional
Diced red onion, optional
Lime juice, to taste
red pepper flakes, optional
Mix beans, cilantro, corn, diced tomatoes, diced avocado, diced jalapeño, and onions (if desired).
Add lime juice and red pepper flakes, if desired. (Red pepper will make it spicier!)
Cover and cool in the fridge for at least 3 hours so the flavors can mix and the salsa will get cold.
Serve and enjoy!
*This is best eaten on the first day. Leftovers on day 2 are okay, but it doesn't keep for very long!