Sunday, June 10, 2007

Quick & Easy Black Bean Salsa

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1 can(15oz) black beans, rinsed and drained
1 can (10oz) diced tomatos
1 can (8 3/4oz) whole kernel corn, drained
1/4 cup finely chopped onion (i like to use red onion)
2 tsp olive oil
2 tsp vinegar
1 tsp garlic salt
1 tsp ground cumin
1 handful of fresh chopped cilantro (optional)

Combine all ingredients in a medium bowl.
Stir until mixed well.
Store in airtight container in refrigerator.
TIP: Making at least 4 hours before serving will allow the flavors to blend nicely.

Serve with tortilla chips.

1 comment:

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