#1,609: Black Bean Salsa (or salad!)

I ended up eating this salsa as a salad, as I placed the recipe below in lettuce cups.  This salsa would be good as an appetizer with tortilla chips, but it was also great as a salad as well.  It was so simple to make and kept for about 2 days in the fridge.  If you omit the avocado and add it the day you plan to eat it, I think it would keep for an extra day or two!

2 (15-ounce) cans black beans, rinsed and drained

2 fresh ears of corn on cob, cut from cob

4 roma tomatoes, seeded and diced

1 large avocado, peeled and diced

1 green bell pepper, diced

1 red or orange bell pepper, diced

1 small red onion, diced

1 small jalapeno pepper, diced small 

1/4 cup chopped fresh cilantro leaves

2 Tbsp fresh lime juice

1 Tbsp apple cider or red wine vinegar

1 dash of hot sauce 

Sea salt and pepper to taste

Gently combine all ingredients thoroughly in a large bowl.  Cover and chill overnight for best flavor.  Taste and add salt, pepper or more lime juice as desired.

Serve with tortilla chips (or atop lettuce leaves if eaten as a salad).