{Recipe of the Week}

Black Bean Salsa

2 cans black beans, rinsed
5 -6 very ripe Roma tomatoes, seeded and diced small
1/2 red onion, diced small
1 can Shoepeg corn
1/2 jalapeno, minced
2 T. fresh cilantro, finely chopped
1-2 avocados, diced small(add just before serving to prevent browning)

Dressing:
1 T. red wine vinegar
1 T. salt
2 T. olive oil
1 lime, juiced

Mix together and set in refrigerator overnight so all the flavors can marry. Add avocado and serve with tortilla chips.

Recipe courtesy of Morgan Mangum

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