Dip: Spicy Black Bean Salsa

posted by Sally OH 01-13-101 3:50 PM

From my homepage:
Spicy Black Bean Salsa

2 cans (15 oz. each) black beans, drained
1 can (16 oz) corn, drained
1/2 cup cilantro, coarsely chopped
6 Tbl. lime juice
6 Tbl. vegetable oil (add 1T. at a time until you decide how much oil you like)
1/2 cup red onion, chopped fine
1 1/2 tsp. cumin
1 can (10 oz.) Rotel tomatoes, pureed
1/2 to 3/4 cup medium picante sauce
Salt and Pepper
Cayenne pepper to taste

Mix, cover and refrigerate 24 hours. You may add a chopped avocado just before serving.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line