Cowboy Salsa

Cowboy Salsa 1 can (15.5 oz) pinto beans, drained & rinsed 1 can (15.5 oz) black beans, drained & rinsed 1 bag (16 oz) frozen gold n' white corn, thawed but still cold 2 avocados, cut into small chunks 5 roma or plum tomatoes, seeded and chopped 1/4-1/2 cup chopped cilantro 1/2 of a red onion, finely chopped juice of 2 limes 1/2 teaspoon kosher salt, or more to taste 1/2 teaspoon cumin 1/2 teaspoon garlic powder Combine all ingredients in a large bowl. Stir together well. Let sit in refrigerator for 1 hour before serving. Serve with tortilla chips, or a spoon! Notes NOTE:I either set my frozen corn bag on the counter for a couple of hours, or I put it on defrost mode in the microwave for 3 minutes. You want it to still be cold, not warmed at all. ** Any leftovers will keep in the fridge 3-4 days.