Black Bean and Fresh Corn Salsa

1. Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
2. Allow to cool. Use a knife to carefully remove kernels from the cobs and place kernels in a bowl.
3. Place corn, tomatoes, black beans, jalapenos, and lime juice in large bowl.  Mix well.  Add avocado (optional), cilantro, salt, and pepper. Mix gently. Serve fresh with chips or as an alternative to a traditional salsa.

Notes:

• If you don’t have fresh corn, substitute with 2 1/4 cups canned or frozen corn.
• Caution: Hot peppers can irritate hands and eyes. Wear kitchen gloves or wash hands thoroughly after cutting.