Moroccan Ginger Salsa

Blayke Humphrey's Note:

A mexican style picante with a Mediterranean flair.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 gallon

• 1 can black beans (drained)
• 3 large tomatoes (diced)
• 1 vidalia onion (diced)
• 1 can green chilies
• ¼ cup fresh shredded ginger
• ½ cup olive oil
• ½ cup balsamic vinegar
• ¼ cup finely chopped garlic
• ½ cup finely chopped cilantro
• 1 medium cucumber (peeled,chopped, and pureed)
• ½ cup sweet corn
• salt and pepper

Directions:

1. combine all ingredients and chill.

Reviews

[Miss Annie]

What a different and tasty salsa. I really liked the way the flavors complimented each other. Some stronger than others, but I could taste them all. We served this as a condiment to a pork tenderloin. Thanks for posting this interesting and tasty recipe.

[Merlot]

This hit the spot! So easy and delicious. I had some good sweet corn-on-the-cob from the other day, so I cut if off and added it to this salsa....ahhhhh. I'll definitely be making this again. Thanks for sharing this. :-)

[Bergy]

Really a flavorful Salsa I served this, as an almost ,side dish with a large veggie salad and a Morroccan style chicken Excellent recipe Thanks Blayke