Black Bean Salsa

2 cans (15 oz. each) black beans, rinsed and drained 17 oz. can corn, drained 2 large tomatoes, seeded and chopped 1 large avocado, chopped 1 purple onion, chopped 1/8 cup chopped fresh parsley 3 to 4 T. lime juice 2 T. olive oil 1 T. red wine vinegar 1/2 t. pepper

Combine all the ingredients in a large bowl. Cover and refrigerate until shortly before serving time. Garnish with avocado slices and fresh parsley if desired. Makes 100 servings, 1 T. each. Source: Magic Salsa

Contributed by: Edit

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