Corn Avocado Salsa

Try this quick and easy corn avocado salsa recipe. This delicious appetizer recipe is very healthy, and includes black beans.

What you need:

• 16 oz package frozen white corn, thawed
  
• 15.5 oz can black beans, rinsed and drained
  
• 2.25 oz can sliced black olives, drained
  
• 4 large avocados, peeled, pitted and diced
  
• 2 Roma tomatoes, chopped
  
• 4 garlic cloves, minced
  
• 1 small onion, diced
  
• 1 red bell pepper, diced
  
• 1/3 c olive oil
  
• 1/3 c fresh chopped cilantro
  
• 1/4 c lime juice
  
• 3 T cider vinegar
  
• 1/4 t salt
  
• 1/8 t black pepper
  

What you do:

• Combine corn, olives, red bell pepper, onion, black beans and tomatoes in a large serving bowl.  
• Combine garlic, olive oil, lime juice, cider vinegar, cilantro and salt & pepper in a separate bowl; mix well.  
• Toss with corn mixture.  
• Cover and refrigerate for 8 – 10 hours.
• Mix in avocados then serve.
  

• Recipe submitted by Sarah J. via Rancho Cucamonga, CA