Black Bean & Corn Salsa
From the Kitchen of: Sue H
Ideally, prep about one hour before serving; leave on counter. But may prep ahead and refrigerate, serve room temp.
Rinse and strain black beans, pour into med bowl. Using spatula, mix ingredients, EXCEPT tomatoes. Quarter the tomatoes and remove the seeds & hard center; chop and add to mixture. Serve as dip w/ tortilla scoops
IDEAS: serve with mahi, cod or orange roughly, use it as burrito filling, serve over lettuce or spinach, or w/ chicken enchilada casserole minus the corn.
Last Modified: June 5, 2020