Black Bean and Corn Salsa

1
Sharon Whitley

By
@aggiemom20002000

Great for Summer parties. It is served cold, but has a Southwest bite.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12 or more
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

1/2 c
olive oil
1/4 c
red wine vinegar
1/4 tsp
hot sauce to taste
2 can(s)
black beans, rinsed and drained (15oz)
2 can(s)
mexican style corn, drained (11 oz)
3 medium
tomatoes, chopped
1 medium
red bell pepper, chopped
1 c
fresh cilantro
1/2 c
chopped red onion
4 - 6 tsp
minced garlic

Step-By-Step

1Combine olive oil and vinegar with hot sauce. Set this mixture aside.
2Combine beans, corn, tomatoes, bell pepper, cilantro, onion and garlic in large bowl.

Add dressing and mix gently.

Cover and refrigerate for 2 hours.

Serve wtih tortilla chips.

About Black Bean and Corn Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy