Black Bean And Corn Salsa
From softgrey 12 years ago
- 20 min to make
- Serves 10
Not my recipe, but I've made a version like this...Wanting to try this to see if it's any better.
Ingredients
- * 2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot") shopping list
- * 1 (14 ounce) can Mexican-style corn shopping list
- * 1 (16 ounce) can black beans shopping list
- * 1 (4 ounce) can green chilies (optional) shopping list
- * 1 cup diced sweet onion shopping list
- * garlic powder, to taste shopping list
- * chili powder, to taste shopping list
- * cumin, to taste shopping list
- * 1/2 cup coarsely chopped fresh cilantro shopping list
- * dried cilantro, to taste (if you dont use fresh) shopping list
- * salt and pepper, to taste shopping list
How to make it
- 1. Except for one can of the Rotel tomatoes, drain canned vegetables.
- 2. Mix together all ingredients, making sure spices are well blended in the veggies.
- 3. Cover and refrigerate, allowing flavors to blend.
- 4. Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
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