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Mexican Salsa with Black Beans and Corn
Ingredients
| 800 g | black beans, canned |
| 500 g | corn, frozen or canned |
| 2 large | tomatoes |
| 1 | avocado(s) |
| 1 | onion(s) |
| 1 | lime |
| 1 tbsp | red wine vinegar |
| 1/2 bunch(es) | cilantro |
| salt and pepper to taste |
Method
Preparation time: ca. 30 min Resting time: ca. 8 hrs / Grade of difficulty: easy / Calories per portion: n/a
Drain the beans, defrost or drain corn and add to beans. Cut tomatos into pieces about the same size as corn making sure to remove the seeds. Cut avocado in half, remove pit and scoop flesh out with a spoon. Cut into small pieces as well. Peel and dice onion.
Dress with vinegar, lime juice and cilantro and mix well. Cover, chill overnight and season with salt and pepper to taste. Serve alongside tortilla chips for an appetizer or with grilled chicken breast for an entree.
Dress with vinegar, lime juice and cilantro and mix well. Cover, chill overnight and season with salt and pepper to taste. Serve alongside tortilla chips for an appetizer or with grilled chicken breast for an entree.
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