Mary Anne's Black Bean Salsa

Summertime means pool parties, BBQ's and picnics and what better dish to serve than one that is light, refreshing and oh-so-delicious! Plus, it can be eaten as either an appetizer, dip, or as a salad.

1 (15 ounce) can yellow corn, rinsed and drained

1 (15 ounce) can white corn, rinsed drained

2 (15 ounce) cans black beans, drained and rinsed

1/2 -1 teaspoon red pepper flakes, optional

1/2 teaspoon cumin, more to taste if desired

2 large tomatoes, seeded and diced

1/2 -1 bunch finely chopped cilantro, depending on taste

5 green onions, finely sliced

1 small red onion, finely diced

1 red, orange or yellow bell pepper, seeded and diced

1-2 cloves garlic, minced

1/4 cup lime juice

2 avocados, peeled, pitted, and diced

Splash of red wine vinegar

2 Tablespoons extra-virgin olive oil, optional

Tortilla or corn chips, to serve

  • Mix all ingredients except the last three in large bowl. In a separate small bowl add lime juice and avocado. Gently stir. Add to salad ingredients. Drizzle with olive oil. Cover. Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla or corn chips.

Note: You can add or omit many ingredients to this salsa recipe; you are only limited by your imagination!

Note: I like to refrigerate this dish overnight to let all the flavors become BFF's!