Avocado Black Bean & Corn Salsa

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Back in June my brother invited us over to his house for a BBQ and his wife made a version of this salsa. Ever since then I've been crazy about it, like seriously craving it. Corn, black beans, tomato, avocado... how can one go wrong? It's salsa but better! If only it could be made in single servings... ah, one can dream, right? Well, the other day the opportunity arose and I was able to make a big ole batch of it. I had planned on making a new potato salad to take to a picnic but since we were rushed and the kitchen was 80% cleaned & packed, I decided this would be a whole lot easier. I'd say it was the perfect appetizer. Light, filled with veggies and full of favor. The lime juice did its job and kept the avocado from browning (also keeping the pit in helped), so it was pretty and colorful too. Whether you're making some for your family or for a large crowd, everyone is going to love it!

Avocado Black Bean & Corn Salsa
Ingredients
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, rinsed and drained
3 tomatoes, diced
2 avocados, diced
1 lime, juiced
½ of a small red onion, diced
1 jalapeno pepper, minced
1 clove garlic, minced
¼ c. fresh cilantro
¼ tsp. freshly ground pepper
½ tsp. salt
¼ tsp. Lowry's Seasoning Salt

DIRECTIONS:
1. Prepare ingredients and combine in a large bowl. Dress with lime juice and toss in seasonings. Place pit of the avocado in the bowl until ready to serve. 
Stephen + Natalie | Gluten Free | Makes approximately 10 servings


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