My sister had this at a bridal shower years ago. We got the recipe and it is always a huge hit. We love it in the summer when the all the veggies are the best. When picking the tomatoes make sure to get larger and soft. They seem to make the most juice for the salsa. It tastes best the day you make it. We use this as a dip but it is also great as a topping on quesadillas, fajitas, tacos or a salad.
1Rinse and drain the black beans and corn and place in large bowl.
2Chop/dice tomatoes. The juicier tomatoes the better. As juice comes out of tomato save the juice and put in bowl with diced tomatoes.
3When dicing avocado I usually put it in the bowl on one side so when I put in the lime juice I pour it on there. It keeps it from browning.
4Next dice onion, size really depends on you. I like mine finer so it blends in more. Others like them larger and lots of them, so you can use the whole onion, but I like half. Place in bowl.
5Chop cilantro and place in bowl. Next is all the liquids. Add lime juice, which you want to pour over the avocado if possible. Add olive oil, red wine vinegar and then salt and pepper.
6Mix well so that everything is coated together. Cover and chill in refridge for about 40 min to an hour. Then serve with tortilla chips or your favorite chips. It is best the day you make it. You can make it a day ahead but tends to turn a little soggier. I am sure many of you will add or take away what works for your family. Enjoy!!