Black Bean, Avocado, and Corn Salsa

Ingredients

• (14 ounce) can black beans, rinsed and drained
• cup sfrozen corn kernels
• cup cilantro, roughly chopped
• 1/2 red onion, chopped
• 1/2 limes, juiced
• tablespoon sextra-virgin olive oil
• teaspoon shot sauce
• 1/2 teaspoon sground cumin
• salt and ground black pepper to taste
• avocado, diced

Instructions

1. Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Tips

I use Sriracha if it's a hot crowd and Frank's RedHot(R) if it's a mild crowd. If you feel the hot sauce will make it too liquidy you could substitute in chopped jalapeno(s). Try to get the beans as dry as possible to reduce the amount of liquid in the salsa. There's no need to defrost the corn kernels since they will keep the salsa cool.