©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Black Bean Salsa

I made this on Saturday for our Murder at the Deadwood Saloon.  It was incredibly yummy.

2 cans of black beans, rinsed and drained
16 oz frozen corn, thawed and drained
2 large tomatoes, seeded and chopped
1 medium red onion, diced
3 TBS chopped fresh Cilantro
3 TBS Lime Juice
1 TBS Red Wine Vinegar
1 tsp kosher salt
1/2 tsp. black pepper
2 TBS Olive Oil
Sprigs of fresh Cilantro

Combine black beans, corn, tomatoes, red onion, cilantro, lime juice, red wine vinegar, salt, pepper and olive oil in a large bowl and mix well. Chill covered for 1 hr. before serving. Garnish with cilantro sprigs. Yields 6 cups.  Serve with tortilla chips.

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