Black Bean and Corn Salsa

Black Bean and Corn Salsa
2 cups frozen corn kernels
1/2 cup canned black beans, rinsed
2 Tbsp vegetable oil
2 Tbsp diced red pepper
1 garlic clove, minced
1 jalapeno pepper, seeded, deveined and chopped (optional)
1 Tbsp fresh lime juice, lemon juice OR white wine vinegar
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp black pepper
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh parsley
Tortillia chips

1. Combine corn, black beans and remaining ingredients in medium non-metallic bowl, except for fresh cilantro and parsley. Cover and refrigerate.
2. Bring to room temperature before serving and add the freshly chopped parsley and cilantro.
3. Serve with tortillia chips

Lazy Guacamole

This is a lazy version of Alton Brown's guacamole.

Guacamole
3 avocados, peeled
1 small lime juiced (about 1 Tablespoon)
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne, optional
1/2 tsp garlic powder
1/2 Tbsp onion flakes
1 Tbsp chopped cilantro

1. Place avocados in a mixing bowl and mash with a fork. Add remaining ingredients and mix thoroughly. Serve as a side or with chips. Tip: If you place an avocado pit in the guacamole, it keeps it from turning brown as quickly.