Tex-Mex Salsa
1 Red Pepper
1 Small Can Corn
1/2 Red Onion
1 Clove Garlic
1 Avocado
1/2 Can Black Beans
2 Tomatoes
Cilantro
Juice of half a Lime
1 tsp Cumin
1/4 cup Olive Oil
Drain and rinse black beans well and set aside. For the red onion, finely mince and place in ice water while preparing other ingredients, this will take the aggressive raw bite out of the onion. Finely chop red pepper and tomatoes. Rough chop avocado.
Drain the red onion, as dry as possible. Combine all ingredients in a large bowl and mix. Add salt and pepper to taste. As for the cilantro and olive oil, this is your personal taste so add as much as needed.
This goes well with seared chicken breast or seared flank steak.
