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Black Bean Salsa
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Description
Great as a dip, but chunky enough to be a salad.
Ingredients
- 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (11 Oz. Size) Shoepeg Corn, Drained
- 2 cans (10 Oz. Size) Ro*tel Tomatoes, Drained
- ¼ cups Cilantro, Chopped
- 2 cloves Garlic, Minced
- ½ cups Red Wine Vinegar
- 2 Tablespoons Lemon Or Lime Juice
- 5 whole Jalapenos Chopperd
- 2 Tomatoes, Diced
Preparation
Mix everything together except the fresh tomatoes. Once everything is combined, add the fresh tomatoes just before serving. Refrigerate until serving. Remember the longer it sits, the hotter it gets.
Notes:
Removing the seeds and the white membrane from any “hot” peppers will lower the heat.
Can be made a day or 2 ahead of time.
Add a cup or so of this to the old favorite, Rotel Velveeta dip. Be sure to drain off the liquid before you do this for a great tasting variation.
I have added chopped serrano peppers for a little “deeper” heat.
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