Black Bean Salsa

• 1 whole Small Red Onion
• 2 whole Avocado
• 3 whole Tomatoes
• 2 cans (15 Oz. Can) Black Beans, Rinsed
• 2 cans (15 Oz. Can) White Shoepeg Corn
• 1 cup Olive Oil
• 1/4 cups Red Wine Vinegar
• 1/4 cups Balsamic Vinegar
• 2 cloves Garlic, Minced
• 2 whole Limes, Juiced
• 1/4 cups Fresh Cilantro

1. Finely chop onion, avocado and tomatoes.
2. Combine with beans and corn (you can certainly substitute fresh corn) in a large bowl and stir to combine.
3. In another bowl (or Mason jar), combine olive oil, vinegars, garlic and lime juice; whisk (or shake) to combine.
4. Pour over other ingredients and let sit two hours, if desired.
5. Just before serving, roughly chop fresh cilantro and sprinkle on top of the salsa.
6. This is a recipe of my moms that always a huge hit!
7. Its fantastic on corn chips or great eaten as a side dish.

red onion, avocado, tomatoes, black beans, olive oil, red wine vinegar, balsamic vinegar, garlic, whole limes, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-salsa-4/ (may not work)