Tuesday, January 29, 2013

Black Bean and Corn Salsa

1-2 Cans Black beans
2 Cans of Mexican style Corn with peppers
1/2 Can Chopped jalapeno
1 Shallot chopped
1 Can Rotel (Tomatoes and Green Chilies)
1/2 Large Red Bell Pepper Chopped
1 Bunch of Cilantro Chopped
1/4 Cup of Lime Juice
1 Tbsp Jalapeno Grape seed Oil or Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp of Sugar
About 1 tsp of Cumin
Salt and Pepper
Red Pepper or Fajita Seasoning

-Mix Beans, Corn, Jalapeno, Tomatoes, Red Bell Pepper, Shallot together.
-Add Vinegar, Oil, Lime juice, Sugar
-Then add seasoning to taste.
-Serve with Tortilla Chip, Lentil Chips, On top of tacos or salads.

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