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Avocado Salsa Recipe
Ingredients:
1 (16 ounce) package frozen corn kernels, thawed and drained well
1 red bell pepper, chopped
1/2 medium red onion, chopped
3 cloves garlic, minced
1 large jalapeño, stemmed, seeded and chopped
1 can (15 ounce) black beans, rinsed and drained well
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 tablespoons cider vinegar
1/2 teaspoon kosher salt
5 avocados, peeled, pitted and chopped into large chunks
Directions:
In a large bowl, mix together corn, red pepper, onion, garlic, jalapeño, and black beans
Add olive oil, lemon juice, vinegar and salt and stir well.
Add chopped avocados, turning mixture gently to coat avocados
Chill for 1 hour before serving.
