As promised, I made the black bean and corn salsa tonight. Delicious! Here is the recipe with my substitutions in parentheses, since I didn’t have exactly what the recipe called for. I figure this is one of those dishes that will taste good no matter what you throw in.
Black Bean and Corn Salsa
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed (Four ears of corn, cooked and cut from the cob)
1/2 cup cilantro, chopped (I left this out because I hate it. Kim, you will want to use my portion)
juice of 1 lime
1/4 cup red onion, chopped small
1/2 of a red pepper, chopped small (I used a white pepper, a green pepper, and a purple pepper that I had leftover from a veggie tray)
1/2 of a yellow pepper, chopped small
1 clove of garlic, minced
1 tablespoon vegetable oil (I used Persian Lime olive oil from The Olive Scene)
1 jalapeño, seeded and minced
salt and pepper to taste
optional
1-3 small roma tomatoes, chopped
1 avocado, cubed (I left this out, but never again)
Combine all ingredients in a bowl and mix well. Serve with tortilla chips, on chicken, fish, steak, or even just plain!
Chris likes the extra heat so he added this:
Lettuce Never Squash Our Love 
Beautiful picture! That looks great (but I’d add the cilantro!). I love salsas and I never think about adding corn – thanks for the idea!
Looks so tasty and refreshing! I love corn and beans, sorry Melissa, no cilantro….:( Love Chris’s hot sauce jar. Glad you are back on the blog Elyse, your Aunt Bethy missed you!!
I am definitely making this salsa, Elyse! Your photo makes me want to try it, and I would of course add cilantro. I am a big fan. Chris’s hot sauce jar was frightening!