Black Bean Salsa

Andrea Garro from Vista, California shared her recipe with us for our Cooking Across America cookbook. She describes it as, " a simple and delicious recipe that includes all the favorite local California flavors, such as corn, cilantro, avocados, limes, and jalapeños. I've been making it for years, and, whenever I bring this salsa to a potluck gathering, it is devoured. If you decide to make it, just be prepared to share the recipe....they will ask for it."

Serves 12

2 (15 oz.) cans black beans, rinsed and drained
1 (14 oz.) can whole kernel corn, drained or 6 ears fresh corn
2 large organic tomatoes, chopped
2 large avocados (see Chef’s Tips tab on avocado)
1 jalapeño, seeded and minced (see Chef's Tips tab on chiles)or 2-3 jarred mild jalapeno rings
1 bunch organic cilantro, chopped
3 cloves garlic, minced
1⁄2 large red onion, chopped
4 tablespoons fresh lime juice
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
Sea salt and freshly cracked black pepper, to taste

Combine all the ingredients in a large bowl. Cover and chill for 1 hour or more. I altered it slightly by adding 1 teaspoon of cumin... just because I love the flavor!
Enjoy!
Mary Elizabeth