This is a versatile dip. You can add this to seven layer bean dip, use as a regular dip along side salsa, queso or guac, add it into tacos or enchiladas, etc. When I make enchiladas I serve them with a huge helping of this on the side – I am not sure why I do not put it inside the actual enchilada as it inevitably get mixed in and eaten with the enchilada. I suppose it is enchilada nostalgia.If you want to make shrimp enchiladas leave out the black beans and tomatoes. This is also the ONLY thing that I will eat bell pepper in. All of the ingredients listed below should be added in quantities according to taste preferences.

Black Bean-Corn Salsa

Black Beans
Red onion – small dice
minced garlic formed into paste (no more than 2 cloves is necessary)
Red Bell Pepper – small dice
Sweet Corn
Tomato – seeded, juiced, and diced
Lime Juice
Avocado
Red wine vinegar
Spices: powdered garlic, cumin, cayenne, adobo, salt
Cilantro to taste

Combine all ingredients in a bowl and mix well. Add seasoning as desired.