INGREDIENTS

• 4 tomatoes (make sure they are a bit firm)
• 1/3 c. chopped cilantro
• 2 red peppers, chopped
• 1/2 medium-sized purple onion, chopped
• 2 avocados, chopped
• 1 (15 oz.) can of corn, drained
• 1 (15 oz.) can of black beans, drained
• 1/4 c. extra virgin olive oil
• 4 tbsp. hot sauce of choice
• 1/2 c. lemon juice
• 3 tsp. Truvia (I like Baking Truvia) OR 1/4 c. sugar

INSTRUCTIONS

• Chop all veggies and combine all ingredients into a large bowl.
• Mix well, and serve immediately.
• Use baked tortillas, veggies or endive leaves to dip into salsa, and enjoy.

NOTES

For best flavor, cover and let sit 2-3 hours in the refrigerator.

This salad is perfect to keep on hand to add to salads, eggs, wraps and more!