Southwestern Salsa

• 3 whole Tomatoes, Diced
• 1 cup Frozen Corn, Thawed
• 1 can Black Beans, Drained
• 1/2 Medium Red Onion, Finely Diced
• 1/2 cups Cilantro, Chopped
• 2 Green Onions, Finely Sliced
• 1 Or 2 Avocados, Medium Dice
• Juice Of 1 Lime (around 2 Or 3 Tbsp)
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Mexican Oregano
• 1 can Diced Green Chili (4 Oz)
• 1 whole Jalapeno, Diced Fine (seeds Removed)
• 1 whole Serrano Chili, De-seeded And Minced
• Salt And Pepper, to taste

1. Chop and measure out all ingredients as indicated and toss together.
2. Let sit at least an hour before serving.
3. Serve with tortilla chips and enjoy!
4. Some notes:
5. You can use a can of corn, drained if thats what you have in your cupboards.
6. This is a mild salsa, so if you want a little more of a kick to it, add another Serrano chili.
7. Or if you really like it spicy, leave the seeds in.
8. Make sure you use Mexican oregano (not to be confused with Italian or Greek oregano).
9. It is a sweeter and milder than the other forms of oregano.
10. Found in the spice packages in the Mexican food stores or Mexican food isles.

tomatoes, frozen corn, black beans, red onion, cilantro, green onions, avocados, balsamic vinegar, olive oil, clove garlic, ground cumin, ground mexican oregano, green chili, serrano chili, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/southwestern-salsa/ (may not work)