2cupscorn kernels,fresh or frozen and thawed kernels
114 oz can black beans, drained and rinsed
3large Roma tomatoes,seeded and diced small
1large red bell pepper,diced small
1small red onion,diced small
1large avocado,diced small
1/4cupminced fresh cilantro
2limes,zested and juiced
Add all of the ingredients, except for the salt, into a medium-sized mixing bowl. Stir until evenly mixed, and season with salt. Cover and let the salad sit at room temperature for at least 15 minutes before serving so the flavors have a chance to meld together.
Cover and chill leftovers.
This recipe will make about 6 cups worth of Black Bean and Corn Salsa.