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Sunday, February 14, 2010

Black Bean Salsa

1 can black beans, rinsed & drained
1 can mexican-style corn, drained
1 can diced tomatoes (Rotel:w/chiles for more spice)
4 green onions, chopped (white & green parts)
1 jalapeno, seeded, minced (optional)
2 Tbsp fresh lime juice
1/4 c fresh cilantro, chopped
1 clove garlic, minced
salt & pepper to taste

Combine all ingredients in a small bowl. Season to taste with salt & pepper. Store in refrigerator up to 5 days.

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