Sunday, June 14, 2009

Winter Black Bean Salsa


With my m/s slowly leaving, I am becoming interested in cooking again. I have barely cooked anything these past few months with the exception of my usual staples. This dip looked delicious, I may need to make at the next bookclub.

What You Need1 can (16 oz.) black beans, rinsed, drained 1 pkg. (10 oz.) frozen whole kernel corn, thawed 1 medium tomato, chopped 1/4 cup chopped red onion 1/4 cup fresh lime juice 1 env. GOOD SEASONS Garlic & Herb Dressing Mix 2 Tbsp. chopped cilantro 1/2 tsp. minced fresh jalapeƱo pepper (optional) 1/4 tsp. ground cumin Make It
MIX all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.

SERVE with tortilla chips. Store leftover salsa in airtight container in refrigerator.

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