Pico de Gallo and Black Bean Salad

Southwest black bean salad

1 15oz can black beans rinsed and drained

9 oz frozen corn

1 chopped tomato

1 small diced avocado

¼ cup red onion chopped

1 scallion chopped

Juice of one lime

1 tbs cilantro

3 tb olive oil

Combine all ingredients except avocados. Marinate in fridge 30 min.

Add avocado right before serving.

Avocado pico de gallo

2 med ripe avocados

2 plum tomatoes (coarsely chopped)

1 jalapeno chile chopped

1/3 cup sweet onion chopped

¼ cup cilantro

2 tbl lime juice

Combine and store in fridge up to 4 hours. You can serve with jicama and carrot slices instead of chips.

Courtesy of my dear friend Beata Campbell (born and raised Polish but Mexican at heart ) lol!! :)