Texas Corn 'n' Black Bean Salsa
recipe at a glance
ready in: under 30 minutes
serves/makes: 11 cups
2 cans (15.25 ounce size) whole kernel corn, drained
2 cans (15 ounce size) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro or Italian parsley
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
In large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
NOTE: When cutting hot pepper, disposable gloves are recommended. Avoid touching your face.
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