Black Bean Salsa Pita

This recipe is an oldie, but goodie.  My mom has been making this black bean salsa as long as I can remember and I often would bring it to school in a pita with a bit of avocado and feta cheese for lunch.  With my vegan diet I omitted the feta cheese and added a few sunflower seeds for some additional protein! 

Black Bean Salsa

1 28 oz can Petite diced tomatoes 

1 12 oz can of Black beans 

1 12 oz can of Yellow corn 

1 Jalapeño diced

Juice from 1/2 of Lime

Dash of olive oil

Sea salt

Sunflower seeds (optional)

1/2 cup Cilantro 

A few slices of Avocado 

Pita pocket of your choosing 

Drain the black beans, corn, and diced tomato in a colander.  Add mixture to bowl along with olive oil, lime juice, cilantro, jalapeño and a dash of sea salt.  Stir until well mixed.  Add sliced avocado and a few generous spoonfuls of salsa to pita.  Sprinkle on a few sunflower seeds or feta cheese, and there you have it! Fast, easy, and delicious!