Avocado, Tomato, Corn and Black Bean Salsa

My best-est pal Jessie told me about this great avocado salsa she had at a Fourth of July party. All she told me was that it included chunks of avocado, corn and lime juice—and that she devoured it.

It sounded so fresh and delicious I had to try it myself. Here’s what I came up with:

• 2 ripe avocados
• 1 C. grape tomatoes, halved
• 1 can non-sweetened corn
• 1 can black beans
• ¼ C. fresh cilantro, chopped
• ¼ C. fresh-squeezed lime juice
• Coarse salt and fresh ground pepper to taste

This made for such a wonderful, light salsa and I served it with multi-grain tortilla chips. I’m not sure how right I got it, but thanks for the idea, Jess!