Libby's Black Bean Salsa
photo by Chabear01
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
5 cups
ingredients
- 2 (850.48 g) can black beans
- 170.09-226.79 g frozen corn kernels
- 1 medium red onion, chopped
- 1 small red pepper, chopped
- 7.39 ml cumin
- 9.85 ml Tabasco sauce
- 1 lime, juice of
- 29.58 ml vegetable oil
- 14.79 ml red wine vinegar
- 22.18 ml cilantro, chopped
- 2.46 ml salt
directions
- Mix together, let flavors blend several hours or overnight. Serve with Tostito scoops.
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Reviews
-
Made for Fall 09 PAC, I did choose not to use Frozen Corn as I don't care for the texture of it, using canned corn drained instead. This is a really great salsa, and healthy too. The only thing I might do is add a bit more heat by adding a bit of Jalapeno next time. Thank you for a wonderful recipe.
Tweaks
-
Made for Fall 09 PAC, I did choose not to use Frozen Corn as I don't care for the texture of it, using canned corn drained instead. This is a really great salsa, and healthy too. The only thing I might do is add a bit more heat by adding a bit of Jalapeno next time. Thank you for a wonderful recipe.
RECIPE SUBMITTED BY
Chuck Steak
United States