Black Bean & Corn Salsa

It's a little odd to be writing about food in this post since my last post was about my independance from food but since it's a lifelong journey, I'll let myself do it.

I ventured up to Gaylord for the Kurt-extravaganza. They always have some sort of delicacy [Niles Special Cake, Fruit Salsa or Gazpacho to name a few...] so I figured I better bring my own creation to ensure my acceptance into the group. I think it just may have worked! Here's the recipe for you to try on your own crowds.

Black Bean & Corn Salsa

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper

Directions
Mix all ingredients thoroughly in a large bowl.
Cover and chill overnight.
Taste and add salt, pepper or more lime juice as necessary.
Serve with tortilla chips as an appetizer or with grilled chicken breast as a meal.

I suggest serving with the tortilla strips from Costco.