Black Bean & Corn Salsa
1 – 15 OZ Can of Black Beans (drained & rinsed)
1 – 15 OZ Can of Whole Kernel Corn (drained)
1 – 10.5 OZ Can of Rotel (drained)
¼ c. Red Bell Pepper - Minced
½ c. Red Onion - Minced
¼ c. Fresh Cilantro – Finely Chopped
¼ c. Jalapeno – Minced (optional)
Salt, Pepper & Garlic Powder to taste
Dressing:
1/3 c. Red Wine Vinegar
1/3 c. Vegetable Oil
1/3 c. Lime Juice
Instructions:
Mince
the Red Bell Pepper, Red Onion & Jalapeno (if using) and place them
in a mixing bowl. Next, chop up the cilantro and leave it on the
cutting board – we will add this later. Open all cans and begin by
draining and rinsing the black beans. Once the black beans are drained
and rinsed, add them to the mixing bowl. Continue with the corn &
the Rotel in the same manner until all 3 cans of ingredients are in the
mixing bowl.
Measure
all of your liquids for the dressing into a 2 cup measuring cup and
once they are all in (1/3 c. of each), use a small whisk or a fork to
mix them together well. Pour the mixture over the bowl of ingredients.
