Recipe for Black Bean and Corn Salsa 2

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Yield:

Ingredients:

Amount	Ingredient
2 can	black beans (15 oz.) rinsed and
	drained
1 cup	frozen yellow corn defrosted and
	drained
1 cup	frozen white corn kernels defrosted and
	drained, (preferably white shoepeg corn)
1/2 cup	fresh cilantro chopped
1 x	jalapeno minced
1 lrg	tomato peeled and chopped
2 x	cloves garlic minced
1 lrg	sweet onions (Florida, Maui,
	Bermuda, or Vidalia), chopped
3 x	green onions thinly sliced
1 tsp	chili powder
1 tbl	ground cumin
3 tbl	lime juice
1/4 tsp	ground black pepper
1 dsh	cayenne pepper

Instructions:

Instructions: Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips. Enjoy!

Ive taken this to numerous potlucks and people really like it. Ive also eaten it for more lunches than I can remember.

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... Black Bean and Corn Salsa (Very Easy) :: Black Bean and Corn Salsa/Salad ...