Black bean and corn salsa

Yield: 6 servings

Measure Ingredient
1 can Black beans (16 oz)
1 cup Frozen corn, thawed
½ Basket cherry tomatoes, seeded and coarsely chopped
1 can Chopped green chiles (3 oz)
3 Green onions, sliced
2 tablespoons Cilantro, chopped
2 tablespoons Red wine vinegar
3 tablespoons Oil
1 teaspoon Ground cumin
Salt

Drain liquid from beans and rinse in colander. Combine beans, corn, tomatoes, chiles, green onions and cilantro in small bowl. In separate bowl, combine red wine vinegar, oil, cumin and salt to taste. Pour vinegar-oil mixture over bean mixture. Toss before serving.

Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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