Black Bean & Corn Salsa with Lime Vinaigrette is perfect for the dead of winter or peak of summer.  It’s fresh and delicious and can be made with produce that’s accessible year round.  I would eat it any day of the year!

It can be used as a dip with tortilla chips, a side salad for grilled chicken, or a topping for quesidillas.  You can’t go wrong!

Here’s how it’s made!

Lime Vinaigrette

Start by combining some olive oil, lime juice, oregano, pepper, garlic powder, salt, and a little sugar.

 To the same bowl, add avocado, black beans, corn, red pepper, cilantro, and red onion. Speaking of red onion!  Did you know that if you soak diced red onion in a small bowl of water for about 10 minutes, it takes the bite off of it.  Life changing!

You can also add feta to the salsa, and while it’s optional, whenever cheese is an option, it’s not actually optional to me!  I’m probably made up of 10% cheese by this point in my life…

Stir everything together and you’re done.  It’s that easy!  This will be a big hit at your next pot luck…or for your lunch, party of 1 (that’s how I ate it).

Enjoy!

Black Bean & Corn Salsa with Lime Vinaigrette

Dressing:
5 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Salsa:
1 can black beans, rinsed and drained
1 can of corn, rinsed and drained
1/2 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup feta cheese (optional)
1/4 cup cilantro, chopped
1 avocado, chopped

Mix dressing ingredients together in the bottom of a medium serving bowl. Top with the rest of the ingredients and stir until well combined. If you are making ahead of time, you will want to add the avocado and feta just before serving. Store, covered in the refrigerator up to 3 days. Enjoy!