You will need the following ingredients:
1 package (16 oz) frozen corn, thawed
1 can (15 oz) black beans (look for low sodium)
1 medium sweet red pepper, chopped
1 small onion, chopped
1 bunch cilantro, finely chopped
3 fresh tomatoes, chopped
3 garlic cloves, diced
1/4 cup lime juice
3 tablespoons cider or white vinegar
1 teaspoon dried oregano
1/2 teaspoon or less salt
1/2 teaspoon pepper
4 medium ripe avocados
In a large bowl, combine corn, black beans, red pepper, onion, cilantro and tomatoes. In a small bowl, whisk together the garlic, lime juice, vinegar, oregano, salt and pepper.
Mix well. Pour over corn mixture and toss to coat. Cover and refrigerate overnight.
Just before serving, chop avocados and stir into salsa. Serve with low sodium tortilla chips or as a side dish. Yield about 7 cups. Tip - if you place the avocado pit into the salsa, the avocados won't turn brown.
This is delicious. I was hesitant about a salsa with no spicy peppers in it, but this is really tasty. I tried it in tacos and it's great because you also get all the healthy benefits of the tasty veggies in the salsa. Next time I would add a bit less garlic because it was really strong, but that depends on your preference. I also added green onions because I prefer them in my salsa instead of a regular onion.
By Mandi Cacioppo, Sr. Marketing & Communications Coordinator at Pathways Home Health and Hospice. Recipe credit goes to my cousin Lynn Fors.