Avocado, Black Bean & Corn Salsa Recipe
Ingredients
2 large (about 8 ounces) ripe fresh Hass avocados, peeled and pitted
1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
1 (15 oz.) can black beans, drained and rinsed
1 cup fresh or thawed and drained frozen corn kernels
1/2 cup diced red pepper
Salt to taste
Instructions
Cut avocados into 1/2 inch cubes.
In a large bowl, whisk together salad dressing and scallions. Stir in beans, corn, and red pepper.
Add avocado; toss gently. Season with salt, if desired.
To store, place a piece of plastic wrap directly on the surface of the Salsa and refrigerate.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.