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Warm Black Bean Salsa




Source of Recipe


Rachael Ray


Recipe Introduction


This was really good. I served it with Slow-Cooker Beef Tacos and Mexican Slaw. I made it early in the day and reheated for dinner. That worked fine! The only change I made was to roast the pepper before I seeded and chopped it.


Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23224,00.html

List of Ingredients




1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper


Recipe



Put the skillet on the stove over medium heat.

Add a turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.

Serves 4 - 6.