Corn, Avocado, and Black Bean Salsa

Comments: This is another quick and easy dish. The title says it is a salsa and it IS great with chips but it also works as a side salad. This has become a standard for us when we travel. It can be mixed up and stored in a single dish and keeps well in a cooler. On occasion, I have also tossed in things like leftover green pepper or green onions. If you are a fan of fresh cilantro, it makes a really nice addition to this dish!

Source: Southern Living, August 2007

Ingredients:

• 2 medium-size ripe avocados, cubed
• 1 (15.5-oz.) can black beans, rinsed and drained
• 1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
• 1 fresh jalapeño pepper, seeded and diced
• 1/3 cup chopped red onion
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Preparation:

1. Gently stir together all ingredients in a large bowl.

Yield: Makes 4 2/3 cups (serving size: 1/3 cup)

Nutritional Information:

CALORIES 78(0.0% from fat); FAT 4.6g (sat 0.7g,mono 2.8g,poly 0.6g); PROTEIN 1.9g; CHOLESTEROL 0.0mg; CALCIUM 12mg; SODIUM 154mg; FIBER 3.2g; IRON 0.7mg; CARBOHYDRATE 9.1g