Spicy Black Bean and Corn Salsa
(source: Colorado Collage, pg 20)
4 to 6 cups
16 oz. cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp vegetable oil
1 tbsp ground cumin
Salt and freshly ground black pepper
1/2 cup chopped ripe tomatoes, drained
In large bowl, combine all but tomatoes. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.
No comments:
Post a Comment