Tuesday, March 10, 2009

Black Bean Salsa

This is a great Tex Mex dip. If you're planning a large party, try this out because it is quick to throw together and makes a fair amount. Make it the day before.

  • 2 (15-oz.) cans black beans, drained and rinsed (or 4 cups cooked beans)
  • 1 (16-oz.) can white corn, drained
  • 6 T. fresh lime juice
  • 4 T. olive oil
  • 1 1/2 t. cumin
  • 1/2 c. red onion, chopped fine
  • 1/4 c. chopped cilantro
  • 1 t. salt
  • 1 (28-oz.) can diced tomatoes, drained
  • chopped jalapenos
Combine all ingredients except tomatoes and jalapeno. Chill overnight. Add tomatoes and jalapenos before serving.

Serving Suggestion: tortilla chips or Fritos

No comments: