Black Bean Salad with Corn and Avocado

I have been making all different kinds of Dips these past few weeks.

I can say, So far they are all good.

Check the Appetizer section on the Recipe tabs to check it all.

Today, I want to share this one that I made last weekend. 

Perfect for Mexican night or just you want a Dip that is fresh and light.

What is good with this is that you can add anything you want!

INGREDIENTS

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained and rinsed
• 1 medium tomato, diced
• 1 medium avocado, pitted, peeled, and diced
• 1/2 small red onion, finely diced
• 1/2 cup packed fresh cilantro leaves, finely chopped
• 1 medium jalapeño, ribs and seeds removed, finely diced
• 1 small garlic clove, minced
• 2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper

Look at all of the colors!

INSTRUCTIONS

1. Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.

   
   

   
   

   

   
   

   Perfect with chips or crackers.

   Let me know what you guys think!

   
   

   xoxo

   -Jen