Black Bean, Corn and Avocado Salsa

As February drags on I find myself craving anything that reminds me of summer.  Here's a quick salsa to whip up when you need a bit of summeriness.  It's great with chips, served as a side dish or even on top of chicken breasts or fish.  Play around with the proportions of ingredients to find a mix that's pleasing to you.  I love avocado, so I usually go a bit heavy on it. :)  Cilantro seems to be one of those herbs that people either love or hate, so if you like it, go for it! If you want to spice it up a bit, throw in some chopped jalapeno peppers.

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10 oz. frozen corn, thawed

1 14.5 oz. can black beans, rinsed and drained

1/2 red onion, chopped

1 red bell pepper, chopped

1-2 avocados, chopped

1/2 c. sugar more or less

1/2 c. rice wine vinegar

salt to taste

chopped cilantro, jalapeno optional to taste

Mix together all of the veggies and beans in a large bowl.  Mix in the sugar.  Stir in the rice wine vinegar, mixing to coat.  Season with salt as needed.  This tastes best if you let the flavors meld in the fridge for an hour or so, give it a quick stir and dive in!

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