Black Bean, Corn, and Avocado Salsa

Note from Cheri: This recipe and text below is reprinted with permission from Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, a must have book for busy hosts and hostesses. Holly uses this salsa as an easy summer side dish. Click here for more of Holly's easy summer side dishes and entertaining ideas.

Full of incredible flavors with the mixture of tomatoes, black beans, avocado and corn, I really couldn't decide which party this salsa went best. You will find yourself making this quick appetizer any time you need a dip.

1 can (15-ounce) black beans, rinsed and drained 1 cup cherry tomatoes, cut in half 1 bunch green onions, sliced 1/4 cup chopped red onion 1/2 teaspoon minced garlic 1 1/2 cups frozen corn or 1 can (11-ounce) corn, drained 1 avocado, diced 1/3 cup chopped red onion 2 tablespoons lime juice 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon ground chili powder 1 tablespoon olive oil lots of salt and pepper

Makes About 6 Cups or 24 Servings -- 1/4 Cup Each In a large bowl, combine black beans, tomatoes, green onions, red onion, garlic, corn, and avocado. Per Serving: Calories 48; Protein (g) 2; Carbohydrate (g) 6; Fat (g) 2; Calories from fat (%) 37; Saturated Fat (g) 0; Dietary Fiber (g) 2; Cholesterol (mg) 0; Sodium (mg) 58. Diabetic Exchanges: 1/2 starch, 1/2 fat.