Wednesday, May 6, 2015

Black Bean & Corn Salsa

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

1/3 c. Red Wine Vinegar
1/3 c. Vegetable Oil
1/3 c. Lime Juice

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.

Add the cilantro to the top and stir to mix all ingredients and incorporate the cilantro and dressing.  Taste and add salt/pepper/garlic powder as desired.  Enjoy by the spoonful, or on a corn tortilla chip.

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