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Stir together 1 (15-ounce) can rinsed and drained no-salt-added black beans; 1 (10-ounce) can drained no-salt-added diced tomatoes with green chiles; 1/2 cup each thawed frozen corn, chopped red bell pepper, and chopped red onion; 1 seeded and minced jalapeño pepper; and 2 tablespoons each lime juice and olive oil. Chill, covered, up to 24 hours. Stir in 1 diced avocado and 2 tablespoons chopped fresh cilantro. Serve with tortilla chips.
Avocado Crema
Blend together 1 diced avocado, 1/4 cup sour cream, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a blender until smooth. Sprinkle with 1/4 teaspoon black pepper. Spoon over Campfire Queso or Corn and Black Bean Salsa.
Candied Jalapeños
Add a kick with these spiced jalapeño rings. Serve them over Campfire Queso or Corn and Black Bean Salsa.
