Karen Taghavi’s Black Bean, Corn and Avocado Salsa

1 can yellow corn 

1 can black beans

1/3 red onion (diced)

2 avocados (diced)

juice from 2 limes

1/2 tsp cumin

1/4 tsp red pepper

1/4 tsp salt

hot sauce (to taste)

Rinse and drain corn and black beans. Dice red onion. Dice avocados (I usually score the avocado in the skin and then squeeze the pieces into the bowl). Mix all ingredients (except hot sauce) in a bowl. Add hot sauce to taste.

Serve with tortilla chips as a dip or alone as a side salad.

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