appetizer, black bean, Corn, salsa, southwest
15ozcan black beansrinsed with cold water and drained ( I like S&W brand best)
2-3ears corncooked and cut off cob, or half of one small bag of frozen corn, about 1 cup
1/2bunch chopped cilantroabout 1 cup
3tablespoonsfresh lime juice
3tablespoonsolive, or canola oil
1/2-3/4cupchopped red or purple onion
2fresh medium size tomatoeschunked or 1/2 can of *Rotel (pureed if desired)
Salt and pepper to taste
Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible. Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes.
-If you want to make a large amount, this recipe is really easy to double. I often spoon half of the salsa into a mason jar, top it with a screw on lid and share with a friend
-*Rotel is a mixture of tomatoes, spices and green chilies.