Instructions

• Rinse and drain the 115 oz can black beans in a colander under cold running water; let drain well.
• Remove the seeds from the 1 small jalapeño and finely mince it.
• Chop 1/4 cup red onion and 1/4 cup cilantro.
• Dice 1 large avocado.
• Measure 2 cups pomegranate arils and 2 tablespoons fresh lime juice.
• In a medium bowl, combine the drained black beans, pomegranate arils, minced jalapeño, chopped red onion, chopped cilantro, and diced avocado.
• Pour in the 2 tablespoons fresh lime juice and season with salt and freshly ground black pepper to taste.
• Gently fold the ingredients together until evenly mixed, taking care not to mash the avocado.
• Serve immediately with tortilla chips. This salsa is best the day it is made.