WIMM: Cilantro, Lime & Black Bean Salsa

Welcome to What I Made Monday everyone!  I hope your weekend was great! Unusually warm weather and all of the organizing ideas on Pinterest inspired a little "Spring Cleaning in January" on Saturday.  I cleaned and organized my kitchen while I caught up on hours and hours of recorded Food Network shows. And we had the usual 40-50 people come through our doors over the course of the weekend.  It's the way we live around here.  I wouldn't have it any other way.

And if you're like me and the rest of the football-lovin' world, you watched great NFL games yesterday. Oh my goodness sake. Fun fun games!  Won by a kick. Lost by a kick. Too much for my heart to handle!  But the two teams that will knock heads in the Super Bowl have been decided, and naturally I'm already thinking F-O-O-D. This delicious concoction can either be served with warmed tortilla chips as a dip to go along with your finger foods. OR you can serve it as a side item with pans of enchiladas or piled high beside your fajitas for yummy forks-full.  And it's healthy. {insert record-scratching}  Yes, it's good for you.  But next week, I'm cancelling it right out with another Super Bowl recipe for the man-folk.  Shrimp and crab-stuffed twice baked potatoes topped with cheddar and chives. {insert crowd-roaring}

Until then...Cilantro, Lime & Black Bean Salsa. Yum.

CILANTRO, LIME & BLACK BEAN SALSA

1 can black beans, drained & rinsed

1 can shoe peg corn, drained

1 can mild Rotel, drain 1/2 can

1 can original Rotel, drain 1/2 can

1/4 cup cilantro chopped

1/2 bell pepper, chopped

1/2 cup lime juice

1 teaspoon salt

1 teaspoon cumin

1 avocado, dubed

1 1/2 bunch of green onions, chopped

2 tablespoons oil

Mix together in a big bowl and enjoy!