Black Bean & Corn Salsa

I think I could eat Mexican food pretty much every day.  Lucky for me, my hubby loves it too so I make something Mexican pretty much once a week.  One of my go-to Mexican inspired side dishes is to make some variation of a black bean and corn salsa.  The combination of black beans and corn is delightfully satisfying.  I love the bright flavor of the lime that comes through and marries oh so well with chopped fresh cilantro.  Add tomatoes and red onion and you have a symphony of yumminess!

There are many variations of this recipe, you can add or sub in different things depending on what you have on hand.  Below, is the basic recipe which is the one pictured as well.  I've included "add-ons" below it so you can find what your perfect salsa combination is.  Muy bueno!

Black Bean and Corn Salsa
Makes about 4 cups

Ingredients:

1 can black beans drained and rinsed
1 can corn or 1 can Mexicorn or 1 cup frozen corn defrosted
3/4-1 cup chopped red onion
1/2 cup chopped fresh cilantro
Juice of 1 whole limes (watch for seeds!)
1/2 pint grape tomatoes chopped
1 T or drizzle of olive oil (optional)
salt & pepper to taste (Note: in most Mexican dishes I use Tony Chacheres Creole seasoning in place of salt)

Add-ons:
1 Haas avocado, diced
chopped fresh jalapeno pepper (seeded if you want less spicy)
couple shakes of your favorite hot sauce

Directions:

Combine all ingredients in a bowl and mix together.  Eat as a side dish or with chips for dipping!