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    Black Bean Salsa


    Source of Recipe


    Aunt Saunny

    1 (14-ounce) can black beans, drained and rinsed
    1 (11-ounce) can white shoepeg corn, drained and rinsed
    1 tomato, chopped
    1 red pepper, chopped finely
    1 Vidalia onion or 1 bunch green onions, chopped finely
    2 t. ground cumin
    Juice from 2 limes
    1 to 2 bunches fresh cilantro, chopped
    Salt, optional

    Mix all ingredients together and serve with tortilla chips of your choice. Also good on anything else, or just plain by the spoonful.
    Yield: 12 servings.
 

 

 

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