Lime and Cilantro Corn Salsa
8 Oz. Yellow Corn
8 Oz. White Corn8 Oz. Black Beans
1/2 C. Tomato, Chopped
1/4 C. Avocado, Chopped
1/4 C. Red Onion, Chopped Finely
1/4 C. Red Bell Pepper, Chopped
1 Jalapeno, Seeds Removed and Chopped
1/4 C. Cilantro, Fresh
3 Tbsp. Lime Juice
1/2 Tsp. Salt
Combine all ingredients in large bowl. Place in fridge for at least 1 hour. Remove from fridge and let sit for 30 minutes before serving. Works great served with just chips, in Mexican dishes such as tacos or quesadillas, or served with poultry.
