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