Spicy Black Bean Salsa
Source: Bon Appetit July 2003
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
4 teaspoons minced canned chipotle chiles
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 15- to 16-ounce cans black beans, rinsed, drained
1-1/2 cups fresh corn kernels, blanched, or frozen corn kernels, thawed
1-1/2 cups chopped red onion
1-1/2 cups chopped tomatoes (about 3 medium)
1 cup chopped green bell pepper
1 large ripe avocado, halved, pitted, peeled, diced
Tortilla chips
Whisk first 6 ingredient in large bowl to blend. Stir in beans, corn, onion, tomatoes, and bell pepper. Mix in avocado; season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate.) Transfer salsa to serving bowl. Serve with tortilla chips.