black bean and corn salsa

Name: Black Bean and Corn Salsa
Prep time: 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 cup(s) olive oil; 1/4 cup(s) red wine vinegar; 1/4 teaspoon(s) 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 cup(s) fresh cilantro; 1/2 cup(s) chopped red onion; 4 - 6 teaspoon(s) minced garlic

(1 RATING)

35 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Jun 24, 2013

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

Rate

prep time 20 Min

cook time

method No-Cook or Other

yield 12 or more

Ingredients

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

How To Make black bean and corn salsa

Step 1

Combine olive oil and vinegar with hot sauce. Set this mixture aside.

Step 2

Combine 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.
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