Crazy Good Avocado Salsa

Ingredients

1 small onion, chopped
1 red pepper, chopped
1 can black beans, drained
2 cups frozen sweet corn, thawed
5 garlic cloves, chopped
1/3 cup extra virgin olive oil
1/4 cup lemon juice (about 1 1/2 lemons)
3 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper

4 avocados, diced
fresh cilantro

Directions

Add the chopped onion and red pepper, can of black beans, and corn to a large bowl and mix.

In a small bowl combine the chopped garlic, olive oil, lemon juice, and vinegar and whisk until combined.

Pour dressing over the onion mixture, and mix thoroughly, making sure everything has dressing on it. Add salt and pepper to taste. If you've made this ahead, stop here and refrigerate until ready to serve.

When it is ready to be served, take salsa out of the refrigerator and add the diced avocados and as much cilantro as you like (I LOVE cilantro, so I add one whole bunch).

Mix well and serve with chips.

Ellena's Notes

This past summer my best friend and her family joined us on Pend Oreille River for the day. She brought this salsa and I immediately fell in love with it! Of course, Natalie and I started collaborating right away about when we should get this recipe out to you. We decided that before Cinco De Mayo and the warm weather was the perfect time. We made this last night, so we could have pictures, and then put we put it over our grilled pork tenderloin. It was AMAZING!!

This can be made 1-2 days ahead; just make sure to omit the avocado and cilantro until right before serving.