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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This recipe truly is the best. Serve with tortilla chips, crackers, veggies or enjoy on its own for lunch or as a great healthy snack! Ingredients:
6 firm ripe tomatoes |
2 hass avocadoes |
1 (8 ounce) can mexican-style corn (green giant) |
2 (12 ounce) cans black beans, washed and strained |
1 bunch scallion |
red wine vinegar |
olive oil |
salt |
pepper |
Directions:
1. Chop the tomatoes into 1/4 inch pieces. Make sure to take out the seeds so the salsa is not watery. Place in large bowl.
2. Pit and chop the avocados into 1/4 pieces. Add to bowl.
3. Pour the can of Mexicali corn into the bowl.
4. Pour the black beans into the bowl.
5. Chop the bunch of scallions and add to bowl.
6. Pour 1/2 cup olive oil into the mixture.
7. Pour 3/4 cup red wine vinegar into the mixture.
8. Add salt and pepper to taste.
9. Mix and refrigerate at least 2 hours.
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