Black Bean, Corn and Avocado Salsa
1 can black beans, rinsed and drained
2 c. corn kernels (fresh or canned shoepeg is great)
1 pint cherry tomatoes, halved (I used grape tomatoes)
1 avocado, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 c. fresh lime juice
2 t. grated lime zest
1/4 c. chopped fresh cilantro (optional)
1/2 t. salt
Combine all ingredients in a large bowl and serve at once with tortilla chips. Also good on top of quesadillas.
Recipe from this blog.
(6 points for 1 1/2 c. of salad)