This is a print preview of "Black Bean And Corn Salsa" recipe.

• Click here to print
• or return back to Black Bean And Corn Salsa.

Black Bean And Corn Salsa Recipe

by CookEatShare Cookbook

Ingredients

1 15 ounce can black beans, rinsed and liquid removed 1 11 ounce can whole kernel corn, liquid removed 1 teaspoon chopped fresh jalpeno pepper 1 avacado, minced 2 medium tomatoes, minced 1 red bell pepper, minced

1/3 c. minced fresh cilantro (or possibly subst. 1 teaspoon dry cilantro) 1/4 c. diced red onion 1/4 c. fresh lime juice (about 2 limes, squeezed) 1 teaspoon. salt tortilla chips for dipping

Directions

1. Put together all ingredients except avacado and chips. Cover and refrigerate for at least two hrs. Add in avacado just before serving. Serve with chips.

© 2024 CookEatShare