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Epicurious

Black Bean Salsa

Recipe information

  • Yield

    serves 12

Ingredients

Two 15-ounce cans black beans, rinsed and drained
One 17-ounce package frozen whole-kernel corn, thawed
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped (optional)
1 small onion, chopped
1/8 to 1/4 cup chopped fresh cilantro
3 to 4 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Preparation

  1. Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Paula Deen's Kitchen Classics
TagsSalsaCondimentMexicanLatin AmericanBlack BeanBean and LegumeVegetableCornTomatoStarterSnackSideDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasyNo-CookCookbooks
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