Mexican Bean And Avocado Salsa With Baked Tortilla Chips

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1 (15-ounce) can no-salt-added black beans, drained and rinsed

1 Hass avocado, peeled, pitted, and diced

1 small white onion, finely chopped

2 plum tomatoes, seeded and chopped

1 jalapeno pepper, finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1/2 teaspoon salt

4 ounces baked tortilla chips

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