Black Bean Salsa
Ingredients
- 16 ounces can black beans
- 12 ounces can white shoepeg corn
- 1/4 cup cilantro
- 1/2 cup chopped green pepper
- 1 med purple onion, chopped
- 3 to 4 med tomatoes, chopped
- 1 Jalapeno, chopped
- 1 Tbsp canola oil
- 2 or 3 Tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
Instructions
Drain and rinse corn and beans, add cilantro, green pepper onion, tomatoes and jalapeno. Blend well. Drizzle the oil and lime juice over top, then add spices. Stir. Refrigerate 2-4 hours or overnight. Serve with tortilla chips.
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