In honor of the beginning of May and all things Mexican - I am making black bean salsa today. I've been making this salsa for years now (from Paula Deen) - and love it.
Black Bean Salsa
2 can rinsed, drained black beans
1 frozen bag corn (1 lb)
1 avocado, chopped, peeled, cored - all these good fats
1 small onion, chopped
1/8 cup cilantro (or more, but be careful - it can quickly become overpowering)
1 can diced tomatoes (or 2 ripe tomatoes, but I choose the cheaper way)
2 T fresh squeezed lime juice
1 T red wine vinegar
salt/pepper to taste
Mix all, chill over night. Serve with chips or as a topping for grilled meats (chicken or pork).