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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Refrigerate this black bean salsa overnight to reduce some of the jalapeño's heat, if desired. This is one of my favorite recipes that I make for potlucks at work and get-togethers with friends. Sometimes I add jalapeños for more heat, and it's always a hit. -Krista Oldiges, Huntsville, OH Ingredients:
3 cups chopped tomato (about 2 medium) |
1 cup chopped red bell pepper (about 1 medium) |
1 cup chopped green bell pepper (about 1 medium) |
1/2 cup chopped red onion |
1/3 cup chopped fresh cilantro |
1/3 cup fresh lime juice (about 2 limes) |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 jalapeño pepper, finely chopped |
1 (15-ounce) can black beans, rinsed and drained |
1 (11-ounce) can extrasweet whole kernel corn, drained |
Directions:
1. Combine all ingredients in a large bowl, stirring well to combine.
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