Name: Corn and Black Bean Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 5 servings
Cuisine: tex_mex
Ingredients: 425 g black beans (one 15 oz can, rinsed and drained); 250 g corn kernels (canned or frozen, thawed and drained); 1 medium red bell pepper (finely diced); 1 small red onion (finely diced); 1 medium jalapeño (finely minced, seeds and ribs removed for less heat); 1 medium avocado (ripe, diced); 0.5 cup fresh cilantro (loosely packed, chopped); 60 ml lime juice (freshly squeezed, from 2-3 limes); 30 ml extra virgin olive oil; 1 tsp ground cumin; 0.75 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground); 1 tsp agave nectar (optional, for balance)

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