Heather's Cilantro, Black Bean, and Corn Salsa

Heather's Cilantro, Black Bean, and Corn Salsa

 "This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make  sure you have a clear bowl to put it in."

 Original recipe makes 72 servings

  •  1 (15 ounce) can yellow corn, drained
  •  1 (15 ounce) can white corn, drained 
  •  2 (15 ounce) cans black beans, drained and rinsed
  •  1 (14.5 ounce) can Italian-style diced tomatoes, drained 
  •  1 bunch finely chopped cilantro 
  •  5 green onions, finely sliced 
  •  1 small red onion, finely chopped
  •  1 red bell pepper, seeded and chopped 
  •  1 tablespoon minced garlic 
  •  1/4 cup lime juice
  •  1 avocado - peeled, pitted, and diced 
  •  2 tablespoons olive oil, or to taste 


  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.