Black Bean Salsa – Cammie Archibald

2  – 15 oz. cans of Black beans (rinse and drain)

1 – 15 oz. can of corn (drain) or 1 – 17 oz. bag of thawed frozen corn

1 or 2 large avocado’s chopped

6 Roma tomatoes chopped

1 med. onion chopped

1/2 to 1 bunch of cilantro

juice from 3-4 fresh limes

1 TBSP of red wine vinegar

salt and pepper to taste


If you want it more juicy you can add a can of diced tomatoes

Cover and Chill over night if possible but not necessary


Leave a Reply