Black Bean Corn Salsa

This salsa has been a favorite of mine for years.  I especially crave it during the summer as it is quite refreshing to my taste buds and I can use fresh corn and tomatoes.  Dip homemade tortilla chips in it and serve with grilled chicken or fish, and you have the perfect evening meal.

Black Bean Corn Salsa

1 can lower sodium black beans, drained and rinsed (OR about 2 cups cooked beans)
1 can no salt added corn (OR 2 ears of fresh corn)
1 avocado, diced
3 roma tomatoes, diced

Add all ingredients into medium sized bowl.  In a separate bowl, mix 1/2 cup rice vinegar and 1 tsp Italian Salad Dressing Packet.  Pour vinegar mix over salsa and mix well.  Add a small amount of salt and pepper.   Makes about 4 cups.  Refrigerate.  It tastes even better after sitting overnight.  Mmmmm…..

Approximate servings and calories:
1/2 cup = 125 calories

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