Black Bean Salsa

Mulligan's Note:

Found this recipe a while ago and decided to include it here so I wouldn't forget it.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole corn
• 1 garlic clove, chopped
• 1 jalapeno, diced
• 1 avocado, diced
• 1 tablespoon oregano, chopped
• 1 tablespoon cilantro, chopped
• 2 teaspoons olive oil
• 1 lime, juice of
• 1 dash salt

Directions:

1. Drain and rinse both cans. Place in bowl.
2. Next, add rest of ingredients, and mix throughly.
3. Serve room temperature.
4. Don't worry about keeping leftovers, the avocado gets mushy when stored overnight.

Reviews

[Sydney Mike]

I followed this recipe right on down & was even able to use some Mexican oregano that I had on hand & it all came together very nicely! The one thing I did a little differently, though, was to tone down on the avicado (used just half of one! Thanks so much for posting it! [Tagged, made & reviewed in the FAMILY PICKS par of ZWT5]

[Lavender Lynn]

Easy to make. Nice Balance of ingredients. Instead of 1 jalapeno, I used 1/2 jalapeno and 1/2 serrano pepper. I also added a little cumin and used mexican oregano. Made for ZWT5 for the Genies of Gourmet.

[MomLuvs6]

This was a big hit, everyone loved it. Easy to make. This is a keeper. Thank You. Made for ZWT 5, Family Pick-Sultans of Spice.