Black Bean/Corn Salsa

Black Bean/Corn Salsa  #1

Ingredients

• 3-1/2 (15 ounce) cans yellow corn, drained
• 3-1/2 (15 ounce) cans white corn, drained
• 7 (15 ounce) cans black beans, drained and rinsed
• 3-1/2 (14.5 ounce) cans Italian-style diced tomatoes, drained
• 3-1/2 bunches finely chopped cilantro
• 17-1/2 green onions, finely sliced
• 3-1/2 small red onion, finely chopped
• 3-1/2 red bell pepper, seeded and chopped
• 3 tablespoons and 1-1/2 teaspoons minced garlic
• 3/4 cup and 2 tablespoons lime juice
• 3-1/2 avocado - peeled, pitted, and diced
• 1/4 cup and 3 tablespoons olive oil, or to taste

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

 

Black Bean/Corn Salsa  #2

Ingredients

• 18-1/2 (15 ounce) cans black beans, drained and rinsed
• 6-1/4 (11 ounce) cans Mexican-style corn, drained
• 12-1/2 (10 ounce) cans diced tomatoes with green Chile peppers, partially drained
• 12-1/2 tomatoes, diced
• 12-1/2 bunches green onions, chopped
• Cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green Chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.