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Black Bean Salsa (using cilantro)
1 (15-ounce) can Black Beans, drained and rinsed 1 cup tomato, seeded and chopped 1/2 cup frozen corn, thawed 1/2 cup onion, chopped 1/4 cup fresh cilantro, chopped 1 serrano pepper, seeded and chopped 1 clove garlic, minced 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon black pepper
Combine all ingredients in a medium bowl, toss well. Let stand 1 hour. Serve with unsalted chips.
Makes 7 servings Source: Michigan Bean Commission
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