Healthy eating: Black bean and corn salsa |

Healthy eating: Black bean and corn salsa

Healthy Eating

Black bean and corn salsa

3 large ripe tomatoes, diced

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

2 cups petite frozen corn

1 avocado, diced

1 red bell pepper, diced

6 green onions, sliced

3 jalapenos, seeds removed and diced

1/2 cup cilantro (optional)


1/2 cup canola oil

1/3 cup fresh lime juice

1 clove garlic, minced

1 1/2 tsp salt

3/4 tsp black pepper

In a large bowl, combine salsa ingredients. Assemble the vinaigrette dressing in a pint-sized jar with a tight-fitting lid. Shake the dressing to mix well, then toss with salsa mixture. Cover and refrigerate 2 to 3 hours before serving. This recipe will serve a group of 20 when served with tortilla chips. This salsa can also be served over a bed of lettuce as a salad.

Recipe provided by Eileen Grover.

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