Black Bean and Corn Salsa
Yield: 8-10 servings
Cook Time: None.
Tips: May be made a day in advance and stored in refrigerator.
Suggestion: Serve as a salsa with pita chips, corn chips or tortilla chips, or as a side dish (or use your imagnation!).
Ingredients
- 1 15-oz. can corn kernels
- 1 15-oz. can black beans
- 1 tomato, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1 4-oz. can chopped green chiles
- 3 tablespoons finely chopped fresh cilantro
- 4 tablespoons lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
In a medium mixing bowl, add all ingredients in order listed and toss gently to combine. Store in refrigerator for 1 hour up to overnight.