Corn and Black Bean Salad/Salsa

On the fourth I tasted some scrumptious black bean and corn salsa and decided to recreate my own. I must say that this turned out just as wonderful if not tastier.


1 can corn
1 can black beans
1 medium to large avocado
2 medium tomatoes (preferably on the vine)
1 small red onion
2 cloves garlic
1 lime

Drain both cans of corn and black beans and put in a mixing bowl. Cut up avocado into small chunks. If you are using a large avocado you may only need a little over half and then snack on the rest. Chop tomatoes into small chunks and add both to the bowl. You will just need a tiny bit of the red onion unless you really enjoy the onion. I think I ended up adding a little over 1 tablespoon of finely chopping red onion. Press the two cloves of garlic. And then squeeze most of the juice from half a lime into the mix.
Stir it all up and refrigerate for awhile. The longer it sits together the better it tastes but don't worry about being impatient. I couldn't wait and began to dive in almost right away!

The great thing with this dish is that it can be served as a salad OR as a salsa. So enjoy with your fork or add a nice dollop on a tortilla chip. Either way, you can't go wrong. I also LOVE this because the smells and texture and taste are perfect for summer.