Britt’s Black Bean Salsa
1 can black beans, drained and rinsed
1 can of corn, drained
1 1/2 avocados, chopped
2 large tomatoes, diced (I used a pint of cherry tomatoes)
1/2 red onion, diced
1/2 bunch of fresh cilantro, chopped
2 limes, juiced
jalapeno pepper, minced, to taste
fresh garlic, minced or garlic powder, to taste
salt and pepper, to taste
Combine beans, corn, avocado, tomatoes, and onion in a large bowl.
Toss with lemon juice and cilantro. Season to taste with jalapeno, garlic, salt, and pepper.
Refrigerate for several hours before serving.
Makes a large bowlful.