Black Bean & Corn Salsa With a Twist |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a salsa recipe that I got fro /members/subm/editr2m a friend I knew in California. She made it for a final get together before we moved away and I could never find a recipe that seemed quite right. Now that she's finally shared it I'm putting it here for safe keeping! Times are estimates as I haven't made this yet. I like to eat it with tortilla chips,but it would probably be great as a side dish to some chicken. Ingredients:
3 (15 ounce) cans black beans |
2 (15 ounce) cans white shoepeg corn |
1 bag shredded carrot |
1 red pepper, chopped |
1 jalapeno pepper, chopped |
1 bunch scallion, chopped |
1 bunch cilantro, chopped |
1/2 cup olive oil |
1/4 cup sugar |
1/2 cup apple cider vinegar |
juice of a lime |
salt |
pepper |
Directions:
1. Combine first set of ingredients together in a large bowl.
2. Combine olive oil, sugar, and vinegar and heat over low heat until sugar dissolves.
3. Add lime juice, salt, and pepper if desired.
4. Pour liquid into bowl and refrigerate overnight.
5. Serve with chips or as a side to your main dish.
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