I hope you had a nice Memorial Day weekend. Mine was spent surrounded by great friends and family. My birthday was this past weekend so that made the extra long break even more special. A good friend of mine from college got married as well so the weekend was full but so much fun.
As we get closer and closer to the start of summer, this is definitely a great summer go to salsa/salad that I can’t get enough of. It’s super easy to put together and you could easily add or omit any of the ingredients that I recommend. However, I find this combo to be a favorite of mine. It’s both sweet with the corn and crunchy with the red pepper. I like to add a bit of salt and pepper and a little lime juice that helps keep the avocado fresh.
I like to serve this salsa with corn tortilla chips and it also keeps for several days so it works well for lunches too. Although, I think it’s best served with a margarita!
Gluten-Free Corn Bean Salsa
1 can rinsed black beans
1 can rinsed corn
1 red pepper
1 Tablespoon of lime juice
salt and pepper
Add black beans and corn to a large bowl. Dice up the avocado and red pepper. Add the diced ingredients to the bowl. Stir ingredients together lightly with the lime juice. Salt and pepper the salsa to taste and enjoy.