Black Bean Salsa

It's no secret that I love chips and salsa. Like it's possibly the worst kept secret in the whole world. I'd rather sit down with a bag of chips and a bottle of salsa and call it dinner than eat many, many things. Not that I've ever done that...ok, let's be real, that happens many, many, Sunday nights. This is a salsa that I've gotten as a neighbor gift at Christmas and because it never tastes the same when you do it yourself I resisted the urge to recreate it for literally years. But, whoever it was that brought it to me that year hasn't brought it again and I can't remember who it was to ask for the recipe so this is my version. Still pretty darned tasty if I say so myself. It's definitely better the second day but if you prefer your avocados bright green add them just before serving.
Black Bean Salsa

2 15 oz cans black beans, rinsed
3 avocados, peeled, cored, diced
1 yellow bell pepper, diced fine
1 orange bell pepper, diced fine
1 green bell pepper, diced fine
1 bunch green onions, sliced
1/2 medium red onion, diced fine
1 can yellow/white corn drained
3 cans regular Rotel
1 bunch cilantro stems removed and chopped finely
3 TBS garlic
1 1/2 tsp salt
1/2 tsp black pepper
1 teaspoon hot sauce or to taste

Add all ingredient together in a large bowl. Taste and adjust flavors as you go. Chill several hours or overnight. Adjust seasoning level after the salsa sits overnight and the flavors blend together. Serve with tortilla chips.