When I posted my favorite soup recipe, “Mmmm, Chicken Enchilada Soup”, I shared that mexican food is my absolute favorite. And as many times as I have had a meal this week which consisted of a burrito, taco, taco salad or margaritas you would think that I would be sharing a recipe that would be comprised of some other cuisine. But no, I will never tire of mexican fanfare and I can’t help but want to share this recipe.
This recipe is always a winner whether you are looking for a side to your dinner or something fun to bring to a party.
- 2 cans black beans, drained and rinsed
- 1 can white corn, drained
- 2 tomatoes, diced
- 1 small red onion, chopped
- 1-3 jalapeños, diced
- 1 or 2 avocados, diced
- 2 limes
- 3 Tbsp. red wine vinegar
- 3 Tbsp. olive oil
- cilantro to taste
Mix all ingredients and serve with tortilla or pita chips.
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