Make the perfect crowd pleaser in just a matter of a few minutes time with this deliciously flavorful fresh-tasting Black Bean and Corn Salsa with avocados, pineapple, and mango
Drain and rinse organic black bean, corn, and pineapple tidbits (reserve the juice from pineapple) Add them to a large nonreactive bowl and set to the side until needed.
Peel and dice one fresh mango. Dice one red onion. Slice grape tomatoes in half. Remove the seeds and membranes from jalapeno peppers and dice them. Chop 1/4 cup of fresh cilantro. Add them to the nonreactive bowl with other ingredients.
In a small bowl combine the reserved pineapple juice, juice of one fresh lemon or lime, and Extra-Virgin olive oil with the cumin and Kosher salt, gently whisk, then add to the nonreactive bowl and gently toss all ingredients until evenly coated.
Store in the refrigerator 30 to 60 minute,
Just before serving, peel and chop 2 Hass avocados and then add to the bowl, gently toss to combine and serve immediately.