Sunday, June 21, 2009

Black Bean Salsa


This is an extremely easy salsa to make and I've been known to use it as a side 'salad' as well. Make sure you don't skimp on the fresh lime juice. That's what gives it the zip.

Black Bean Salsa
1 14oz can Black Beans, rinsed and drained
1 Cup frozen corn, rinsed and drained
2 Medium tomatoes, diced
4 Green onions thinly sliced
1 Jalapeno, finely diced
1/4-1/2 cup chopped cilantro
1 Tablespoon white vinegar
1 Teaspoon ground cumin
Juice of one lime (two is better)
Salt and pepper to taste

In a large bowl, combine all ingredients except cilantro and mix well. Stir in cilantro. Cover and refrigerate at least one hour before serving so flavors can mix. Serve with chips or as a side dish.

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