Black Bean Salsa

Becca here, excited to introduce you to our Grandma!  Some of my earliest kitchen memories are from her house; we were (and still are!) always welcome to help, as long as we washed our hands well first :)  This Black Bean Salsa has definitely become her signature dish over the past several years, someone requests it at nearly every family potluck we have it seems like.  I have it written down dated 2003, so she's been making it at least that long!  Grandma made the recipe up after tasting something similiar at a party.  I have even made the salsa to serve without chips as more of a side dish also.  Either way, it's super yummy, with an amazing flavor.  It isn't too spicy, even the kids love it too.

Grandma's Black Bean Salsa

1 can (15 oz) black beans, rinsed & drained

1 can (8 ounces) corn, drained

1 can (10 ounces) rotel, drained

1 can (2 1/4 ounches) chopped black olives, drained

4 Tablespoons lemon juice (I use concentrate in a bottle)

2 medium avocados, peeled & diced

1/2 teaspoon dried cilantro, chopped

3/4 teaspoon chili powder

3/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes

1/2 teaspoon salt

Pour lemon juice over diced avocados. 

Mix all ingredients together and chill before serving.

*Just a quick note to let you know that Target has my absolute favorite Greek yogurt, Fage, on sale for $1 this week.  It's normally $1.52 at my Target, and $1.36 at Walmart, so that's a great deal!  I try and stock up when they have it for $1.  You can get the kind with fruit in a separate little side, or the plain kind that's great for cooking, like in my Super Creamy Broccoli Wild Rice Soup, or as a substitue for sour cream or mayo.