Black Bean Salsa

Name: Black Bean Salsa
Yield: serves 12
Ingredients: Two 15-ounce cans black beans, rinsed and drained; One 17-ounce package frozen whole-kernel corn, thawed; 2 large tomatoes, seeded and chopped; 1 large avocado, peeled and chopped (optional); 1 small onion, chopped; 1/8 to 1/4 cup chopped fresh cilantro; 3 to 4 tablespoons lime juice; 1 tablespoon red wine vinegar; Salt and pepper to taste

December 14, 2011

Recipe information

Yield
serves 12

Ingredients

Two 15-ounce cans black beans, rinsed and drained

One 17-ounce package frozen whole-kernel corn, thawed

2 large tomatoes, seeded and chopped

1 large avocado, peeled and chopped (optional)

1 small onion, chopped

1/8 to 1/4 cup chopped fresh cilantro

3 to 4 tablespoons lime juice

1 tablespoon red wine vinegar

Salt and pepper to taste

Preparation

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Paula Deen's Kitchen Classics