Black Bean Salsa
  • 115-ounce can black beans,drained
  • 1cup fresh or frozen corn kernels,thawed if frozen
  • 1/2cup red bell pepper,finely chopped
  • 1/2jalapeño pepper, finely minced
  • 2tablespoons minced fresh cilantro
  • 3cloves garlic, minced
  • 2tablespoons extra-virgin olive oil
  • 1tablespoons fresh lime juice
  • 1teaspoon ground cumin
  • 1/2teaspoon salt
  • 1/4teaspoon ground black pepper
  1. In a large bowl, combine black beans, corn, red bell pepper, jalapeño, cilantro and garlic.
  2. In a small bowl, whisk together oil, lime juice, cumin, salt and pepper. Drizzle oil mixture over bean mixture; toss to mix. Refrigerate leftovers. Makes 2-1/2 cups.