Black Bean Salsa

Name: Black Bean Salsa
Yield: serves 12
Ingredients: Two 15-ounce cans black beans, rinsed and drained; One 17-ounce package frozen whole-kernel corn, thawed; 2 large tomatoes, seeded and chopped; 1 large avocado, peeled and chopped (optional); 1 small onion, chopped; 1/8 to 1/4 cup chopped fresh cilantro; 3 to 4 tablespoons lime juice; 1 tablespoon red wine vinegar; Salt and pepper to taste

December 14, 2011

Recipe information

Yield
serves 12

Ingredients

Two 15-ounce cans black beans, rinsed and drained

One 17-ounce package frozen whole-kernel corn, thawed

2 large tomatoes, seeded and chopped

1 large avocado, peeled and chopped (optional)

1 small onion, chopped

1/8 to 1/4 cup chopped fresh cilantro

3 to 4 tablespoons lime juice

1 tablespoon red wine vinegar

Salt and pepper to taste

Preparation

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Paula Deen's Kitchen Classics

TagsSalsa Condiment Mexican Latin American Black Bean Bean and Legume Vegetable Corn Tomato Starter Snack Side Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Easy No-Cook Cookbooks

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