Black Bean Salsa Salad Recipe

1 can (19 oz) black beans, drained and rinsed

1 cup cubed avocado

1 large red tomato

1/3 cup chopped red onion

1/4 cup chopped fresh coriander (cilantro)

1/4 cup lime juice

2 Tbsp olive oil

1 Tbsp seeded, minced jalapeno pepper

1/2 tsp salt

Place beans, avocado, tomato, onion & coriander in a large bowl. Sprinkle with lime juice, olive oil, jalapeno pepper & salt. Toss gently. Serve with tortilla chips. Salad can be covered and refrigerated. (I usually only put out half at a time. Refill the bowl with fresh salsa when it gets empty - then it is never brown and yucky looking).