Corn Salsa

Recipe from Val Renzelman
 
Dressing:
 
2T olive oil 1T fresh lime juice
¼ c fresh cilantro, chopped
¼ tsp salt
¼ tsp black pepper
 
Salsa:
 
2 (10 oz) bags frozen corn, half thawed
1 pint grape tomatoes, washed and quartered
½ c finely diced red onion
1-2 fresh jalapeno peppers, washed, seeded and finely diced
 
**Optional add-ins:
 
1 Avocado, peeled and diced
1 (15oz) can black beans, drained and rinsed
 
Directions:
 
In serving bowl, whisk together dressing. Add corn, quartered tomatoes, onion and jalapenos (if using). Mix well. Let rest for 15 min and taste.
 
Add more olive oil, lime juice and seasonings if needed.
 
Serve at room temperature with Tostitos scoops.
 
Serves 4-6
 
Perfect snack for beach or poolside!!