BLACK BEAN & CORN SALSA

Ingredients

  • 3 (15 ounce) cans
    black beans, drained and rinsed
  • 1 (11 ounce) can
    Mexican-style corn, drained
  • 2 (10 ounce) cans
    diced tomatoes with green chile peppers, partially drained
  • 2 tomatoes, diced
  • 2 bunches green
    onions, chopped
  • cilantro leaves,
    for garnish

Directions

In a large bowl, mix together black
beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes
and green onion stalks. Garnish with desired amount of cilantro leaves. Chill
in the refrigerator at least 8 hours, or overnight, before serving.

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About Chef Nettie

 

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