It's Salsa Time!

This is another recipe from my great friend Regina, of the "To Die For Blueberry Muffins" fame.  I recently made this for a work Christmas party.  It's such a festive looking dish and combines some really great flavors. That's why I decided it should be next up for sharing.  That and I just wanted to continue the "dance party" with a spicy "salsa".  All "corniness" aside, this is a simple yet beautiful looking dish that really satisfies on so many levels, including the ever important "healthy choices" option! We love to eat it with some tortillas and rice for a full meal.

Keep on dancing with us and enjoy some of this delicious salsa!

Black Bean & Corn Salsa  

Ingredients:
⅓ cup fresh lime juice
½ cup olive oil
1 clove minced garlic
1 tsp. salt
⅛ tsp. cayenne pepper
⅛ tsp cumin (I added this spice)
4 cups black beans   (also great with black eyed peas!)
1 ½ cups corn (frozen or fresh)
1 large avocado (diced)
1 red bell pepper (chopped)
2 medium tomatoes (chopped)
6 green onions (thinly sliced)
½ cup chopped fresh cilantro

Method:
1.) Place lime juice, olive oil, garlic, salt, cayenne pepper and cumin in a small jar.  Cover with the lid and shake until all ingredients are well mixed.
2.)  In a salad bowl, combine beans, corn avocado, bell pepper, tomato,green onion and cilantro.
3.)  Shake lime dressing again and pour over the bean mixture.  Stir to coat.
4.)  Serve with tacos, nachos, plain tortilla chips......

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