Recipe of the Week - Heather's Cilantro, Black Bean, and Corn Salsa

This is one of our all time favorite Recipes!  I like to use frozen versus canned corn because it keeps the salsa nice and cold!

Heather's Cilantro, Black Bean, and Corn Salsa
Time to Table: Prep: 25 Minutes
Servings: 72
Ingredients:

1 (15 ounce) can yellow corn, drained (I like using the frozen kind best!)

1 (15 ounce) can white corn, drained (I like using the frozen kind best!)

2 (15 ounce) cans black beans, drained and rinsed

1 (14.5 ounce) can Italian-style diced tomatoes, drained

1 bunch finely chopped cilantro

5 green onions, finely sliced

1 small red onion, finely chopped

1 red bell pepper, seeded and chopped

1 tablespoon minced garlic

1/4 cup lime juice

1 avocado - peeled, pitted, and diced

2 tablespoons olive oil, or to taste

Directions:
Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
You can find the original recipe HERE