black bean salsa

Name: Black Bean Salsa
Prep time: 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 can(s) black beans, rinsed and drained; 1 can(s) white shoepeg corn, drained; 2 stalk(s) celery, diced; 1 medium purple onion, diced; 2 - avocado, peeling removed and diced; 2 tablespoon(s) cilantro, fresh, chopped; 1 - jalepeno, diced, seeds omitted; DRESSING:; 3 tablespoon(s) red wine vinegar; 1/3 cup(s) olive oil, extra virgin; 1 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper

review

Private Recipe by

Belinda "B"

@bburg

Prairie Grove, AR

Great, simple appetizer. Of course, you can always omit the chopped jalepenos if you want. Serve with tortilla chips or toasted pita bread.

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yield 12 people or more

prep time 10 Min

method No-Cook or Other

Ingredients For black bean salsa

2 can

black beans, rinsed and drained
1 can

white shoepeg corn, drained
2 stalk

celery, diced
1 md

purple onion, diced
2

avocado, peeling removed and diced
2 Tbsp

cilantro, fresh, chopped
1

jalepeno, diced, seeds omitted
DRESSING:
3 Tbsp

red wine vinegar
1/3 c

olive oil, extra virgin
1 1/2 tsp

cumin
1/2 tsp

salt
1/4 tsp

pepper

How To Make black bean salsa

1
Mix black beans, corn, celery, onion, avacado, cilantro & jalepeno together in a bowl

2
Mix the dressing together in the order given
3
Pour the dressing over the other mixture stir, place in a glass container and refrigerate overnight
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