I love the versatility of this Black Bean and Corn Salsa recipe. It is indeed a great salsa but it’s also fresh and tangy salad. It’s perfect with either chicken or fish.
This is a fun summer recipe that can be served on its own, wrapped up in a warm tortilla, or with tortilla chips as a dip. This is a beautiful salsa so make sure you put it in a clear bowl!
Black Bean and Corn Salsa
1 can Black Beans (drained)
16 oz of corn (frozen or canned)
1 green pepper (chopped)
1 red pepper (chopped)
1 cucumber (peeled & chopped)
1 avocado (chopped)
1 small bottle of Zesty Italian Dressing.
1 bunch of cilantro (chopped to taste)
Mix and refrigerate 1 hour. Look at easy that is!