Black Bean Salsa Name: Anna Camp Base: Fort Eustis Recipe: 1 can corn (drained) 1 can black beans (drained) 2-3 roma tomatoes, diced 2-3 peppers, diced (any color; green, red, yellow) 2 avocados, chopped 1 bunch of cilantro, finely chopped 2 jalapenos, chopped 1/2 teaspoon cumin 1/2 to 1 cup extra virgin olive oil 1 1/2 teaspoon salt 1/2 teaspoon black pepper 2 limes juiced red onion finely chopped (optional) Drain corn and beans well, add to bowl. Add chopped up tomatoes, peppers, jalapenos, cilantro, cumin, salt, pepper and red onion. Next add avocado and juice of 2 limes. Add extra virgin olive oil (recommend adding just half a cup at first to see how wet you want the salsa, if not wet enough add up to a cup total of extra virgin olive oil). Stir and enjoy with tortilla chip or really good over chicken or steak. Refrigerate leftovers.