recipes

Friday, April 8, 2016

BLACK BEAN AND CORN SALSA

Black bean and corn salsa
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips
.
Directions
In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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