Summertime means pool parties, BBQ's and picnics and what better dish to serve than one that is light, refreshing and oh-so-delicious! Plus, it can be eaten as either an appetizer, dip, or as a salad.
1 (15 ounce) can yellow corn, rinsed and drained
1 (15 ounce) can white corn, rinsed drained
2 (15 ounce) cans black beans, drained and rinsed
1/2 -1 teaspoon red pepper flakes, optional
1/2 teaspoon cumin, more to taste if desired
2 large tomatoes, seeded and diced
1/2 -1 bunch finely chopped cilantro, depending on taste
5 green onions, finely sliced
1 small red onion, finely diced
1 red, orange or yellow bell pepper, seeded and diced
1-2 cloves garlic, minced
1/4 cup lime juice
2 avocados, peeled, pitted, and diced
Splash of red wine vinegar
2 Tablespoons extra-virgin olive oil, optional
Tortilla or corn chips, to serve
Note: You can add or omit many ingredients to this salsa recipe; you are only limited by your imagination!
Note: I like to refrigerate this dish overnight to let all the flavors become BFF's!