Black Bean and Corn Salsa

(from rosie’s recipe box)

Excellent over rice or serve with tortilla chips or inside soft tacos.

Source: allrecipes.com

Serves 12 people

Categories: appetizer, not tried, salad, sidedishes, vegetables

Ingredients

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1/2 (11 ounce) can Mexican-style corn, drained
  • 1 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
  • 1 large tomato, diced (or 4 campanari)
  • 1 bunch green onions, chopped (about 1/2 cup)
  • 1 T cumin
  • 1/4 tsp garlic powder
  • 1/8 cup chopped cilantro
  • 1/3 cup fresh lime juice (3 limes)

Directions

  1. Mix all ingredients in a large bowl. Sprinkle with salt. Refrigerate for at least 8 hours or overnight.

  2. Yield: 12 servings- 1/2 cup each.

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