Black Bean and Corn Salsa


I started making this salsa in college and it was always a hit. You can serve it hot or cold – it’s good both ways.

:: Ingredients ::

1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 can Rotel tomatoes, drained but save about 1/2 of juice
1/2 medium red onion, diced
2 cloves garlic, minced
1/2 cup red wine vinegar
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seasoning salt
Cilantro (to your liking), chopped

:: Method ::

 Dump everything into large pot and let simmer until you can’t wait any longer to dig in.

:: How to Serve ::

Spoon (draining the excess liquid) the salsa into a dish to enjoy with chips.
This salsa is also great with BBQ Ranch dressing over lettuce in salad form.
Or you can eat it straight up with a spoon like me.

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One thought on “Black Bean and Corn Salsa

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