Ingredients
1 (15 ounce) can black beans (such as Bush’s), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 Roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeño pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced
Directions
Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.