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Black Bean Salsa




Source of Recipe


Unknown


List of Ingredients




2 (15 oz.) cans black beans, drained
1 (16 oz.) can whole kernal corn, drained
1/2 cup chopped fresh cilantro
6 tablespoons lime juice
6 tablespoons vegetable oil, optional
1/2 cup finely chopped purple onion
1 1/2 teaspoons ground cumin
1/2 (10 oz.) can Rotel® tomatoes, pureed
1/2 to 3/4 cup medium picante sauce
salt and pepper
cayene (optional to make hotter)


Combine first ten ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours, stirring occasionally.

Serve with tortilla chips or as a side dish to any Mexican or Southwestern dish.




Recipe