Vegetable Salsa

Name: Vegetable Salsa
Ingredients: 1 can (15 Oz. Size) Black Beans; 1 can (11 Oz. Size) White Shoepeg Corn; 2 cans (4 Oz. Size) Chopped Green Chilies; 1 bunch Green Onions; 1/4 cups Red Onion; 1 clove Garlic; 6 Tablespoons Olive Oil; 6 Tablespoons Fresh Lime Juice; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 teaspoon Ground Cumin; 2 whole Tomatoes; 1 whole Avocado; 1/4 cups Fresh Cilantro

14 ingredients

4 steps

Ingredients

1 can (15 Oz. Size) Black Beans
1 can (11 Oz. Size) White Shoepeg Corn
2 cans (4 Oz. Size) Chopped Green Chilies
1 bunch Green Onions
1/4 cups Red Onion
1 clove Garlic
6 Tablespoons Olive Oil
6 Tablespoons Fresh Lime Juice
1 teaspoon Salt
1/2 teaspoons Pepper
1 teaspoon Ground Cumin
2 whole Tomatoes
1 whole Avocado
1/4 cups Fresh Cilantro

Directions

1

24-48 hours ahead: Drain and rinse black beans, corn and green chilies and pour into a medium-large serving bowl.
2

Add: Finely chopped green and red onion, olive oil, lime juice, salt, pepper & cumin.
3

Before serving add: Two tomatoes, seeded and finely chopped and one or two firm avocados, also finely diced.
4

Chopped fresh cilantro may be added, if desired, but I usually omit the cilantro.