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

1 Pinch 1 Photo

Belinda "B"

Prairie Grove, AR

Updated on Jul 5, 2016

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

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 12 people or more

Ingredients

2 cans black beans, rinsed and drained
1 can white shoepeg corn, drained
2 stalks celery, diced
1 medium purple onion, diced
2 - avocado, peeling removed and diced
2 tablespoons cilantro, fresh, chopped
1 - jalepeno, diced, seeds omitted
DRESSING:
3 tablespoons red wine vinegar
1/3 cup olive oil, extra virgin
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon pepper

How To Make black bean salsa

Step 1

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

Step 2

Mix the dressing together in the order given
Step 3

Pour the dressing over the other mixture stir, place in a glass container and refrigerate overnight
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