Black Bean and Corn Salsa Bowls

Ingredients

• 2 can black beans, canned
• 1½ cup corn, frozen or canned
• ½ red onion
• 1 bell pepper, any color
• ½ cup cilantro
• 2 lime
• 1 jalapeño (optional)
• 2 avocado (optional)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp cumin
• 3 cup cooked rice or quinoa (optional)
• 4 oz tortilla chips (optional)

Steps

1. Drain and rinse the black beans. If using frozen corn, thaw it.
2. Finely dice the red onion and bell pepper. Mince the cilantro. For a spicier kick, finely dice the jalapeño (remove seeds for less heat).
3. In a large bowl, combine the black beans, corn, red onion, bell pepper, cilantro, and jalapeño (if using).
4. Halve the limes and squeeze their juice over the salsa mixture. Add salt, pepper, and cumin. Stir well to combine.
5. Dice the avocado and gently fold it into the salsa, if using.
6. Serve the black bean and corn salsa in bowls, either on its own, over cooked rice or quinoa, or with tortilla chips.