Texas Salsa

Mix ingredients in the order listed below. Just add ingredients to your taste. Keep bag of corn chips open and available for you to test the mixture throughout the process and make sure it tastes OK. This recipe makes a lot, so make sure you invite friends over for some.

• 1 Regular Can of Black Beans (drained and rinsed)
• 1 small can of Corn – abt. half the size of Black Beans Can (drained
and rinsed)
• 3-4 Diced Roma Tomatoes (de-gut and only use outside part of tomato)
• Cilantro (a lot, keep tasting until you feel it has enough)
• Salt (just a little to add flavor)
• Salsa Verde (Herdez brand)
• White distilled Vinegar
• Limes to taste (3 or 4 juicy limes usually do the trick – I also use the
already squeezed lime juice – it tastes just as good and is a lot easier)
• 2-3 diced Avocados – More if you like Avocados

Refrigerate for a couple hours (about 4 hours) before serving with chips and enjoy!

Recipe by Emily Seamons with some changes by me.