The Recipe Files:
Black Bean and Corn Salsa
submitted by jmderusha on Aug-18-13
(this recipe is good for a snack)
(this recipe is suitable for vegetarians)
servings: (not specified)
From Shirley Haddock
15 oz can tomatoes with green chilies
15 oz can black beans, drained and rinsed
2 cups frozen corn
1/2 cup diced red onion
1/2 cup diced red sweet pepper
1/2 cup minced fresh cilantro
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp salt
Drain canned tomatoes with chilies, reserving juice.
Mix black beans, corn, tomatoes, onion, red pepper and cilantro. Stir lemon juice, sugar and salt into reserved tomato juice.
Add more sugar to taste.
Pour over beans/corn, stir to mix and refrigerate 8 hours or overnight.
add a comment/rating