Black Bean and Corn Salsa
2 (15 oz) cans corn (drain and rinse)
2 (15 oz) cans black beans (drain and rinse)
2 (14 1/2 oz) cans chopped tomatoes (drain and rinse)
1/2 bunch cilantro, chopped.
5 green onions, sliced.
1 small red onion, chopped.
4-5 cloves garlic, finely chopped.
1 lime, juiced.
4 TBSP The Olive Spout Jalapeno Olive Oil.
4 TBSP The Olive Spout Garlic Cilantro White Balsamic Vinegar (may also use The Olive Spout Jalapeno Lime White Balsamic Vinegar)
1 tsp salt
1 Avocado, pitted and coarsely chopped (optional)
Combine liquid ingredients and salt in small bowl. Mix all other ingredients, except avocado, in a large bowl, pour liquid ingredients into salad and stir to combine well. Cover and refrigerate for several hours. If using an avocado put it in just before serving.