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Black Bean Salsa Recipe

Updated on July 28, 2010

Black Bean Salsa Recipe

Everyone has their own favorite salsa recipes and this is one of mine. I like to make it spicy with extra jalapeno peppars but you can leave them out if you don't like the heat.


2 (15-ounce) cans black beans, rinsed and drained
1 (16-ounce) package frozen whole kernel corn, thawed
3 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1/3 cup red onion, diced
½ cup fresh cilantro leaves, chopped
2 tablespoons lime juice
Diced jalapenos to taste
1 tablespoon of vinegar from jar of jalapenos (optional)
Salt and pepper to taste


Combine all the ingredients in a large bowl and mix well. If not serving immediately, cover and refrigerate for up to three days. Perfectly matched for snacking with tortilla chips or as a side to grilled chicken breast. Also great on a grilled mahi mahi sandwich.


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