Corn and Black Bean Salsa

1 3/4 cups frozen sweet corn (from 16-ounce bag)
2 cans (14.5 ounces each) fire roasted diced tomatoes, drained
1/2 cup black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped


Cook corn as directed on bag. Rinse with cold water; drain.

Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.


8 Serving – Per serving: Calories: 125, Protein: 3g, Carbohydrate: 17g, Dietary Fiber: 7g, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 1mg, Calcium: 34mg, Sodium: 429mg

Source: Barbara Bakes