BLACK BEAN SALSA

Black Bean Salsa with Corn

Ingredients:

2 teaspoons lime zest

1/4 cup lime juice

1/4 cup canola oil

1 Tablespoon ground cumin

1 Tablespoon honey

3/4 teaspoon kosher salt

2 (15 ounce) cans low-sodium black beans, rinsed

1 1/2 cups fresh corn kernels (about 3 ears)

1 large orange bell pepper, finely chopped

1 large tomato, chopped

1 medium red onion, finely chopped

3/4 cup chopped fresh cilantro leaves

2 medium scallions, thinly sliced

1 large jalapeño pepper, finely chopped

1 avocado, diced fine (optional)

Directions:

Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl.

Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, scallions, jalapeño, and avocado (if using).

Cover and refrigerate for at least 30 minutes and up to 4 days.

Remove from refrigerator about 30 minutes before serving. Serve with tortilla chips.

The further ahead of time (up to 4 days) you make this, the more flavorful it will be.

Avocado is optional because Carol is allergic. Suit yourself.