Corn and Black Bean Salsa is the best when served next to a giant plate of tortilla chips. We love Garden of Eatin's blue, yellow, and white tortilla chips. But if you want a spicier chip, try their Red Hot Blues Corn Tortilla Chips.
For a fun and colorful variety at your next party, serve this salsa with all four varieties!
3 cups sweet white or yellow corn
1 15-ounce can black beans, drained
4 Roma tomatoes diced
3/4 cup chopped green onions
1 large ripe avocado, diced
1/2 cup fresh cilantro, chopped
1/3 cup olive oil
1/3 cup red wine vinegar
1 1/2 tsp cumin
2 garlic cloves, minced
juice of one lime
salt & pepper to taste
In a medium bowl, combine corn, black beans, Roma tomatoes, green onions, avocado, and cilantro. Cover and chill.
Meanwhile, prepare the dressing by combining all ingredients, and whisking until well blended. Pour over the vegetables, and gently stir to coat.
This salsa is best if served the same day, but leftovers can be enjoyed within three days.