Black Bean and Corn Salsa

2 C frozen sweet corn
1 1/2 C black beans, drained
1 can fire roasted tomato
5 green onions, finely chopped
1 bell pepper, chopped
1 onion, finely chopped and sautéed until golden
1 shallot, finely chopped and sautéed until golden
1 clove garlic, minced
1/4 C lime juice
3 tbsp olive oil
1 avocado, peeled, pitted and diced

Stir together corn, beans, tomatoes, green onions, bell pepper, onion, shallot, garlic, lime juice and olive oil. Place in fridge to cool for one hour. Gently old in avocado. Serve chilled with chips.

(inspired by Heather's Cilantro, Black Bean and Corn Salsa by Hvoeltner)