Wednesday, February 21, 2007

Black Bean Salsa


  • 3 (15 ounce) cans black beans, drained and rinsed
  • 1 (11 ounce) can Mexican-style corn, drained
  • 2 (10 ounce) cans Rotel diced tomatoes with green chile peppers, drained
  • 2 tomatoes, diced
  • 2 bunches green onions, chopped
  • minced garlic
  • juice of 1 lime squeezed over salsa
  • salt and pepper to taste
  • cilantro leaves, for garnish


  1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Serve with tortilla chips

More tweaks - Ryan said he would add a bit of cumin and some chili powder to this...

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