posted by Suzanna 11-23-99 3:41 PM
Dawn Cooper's Spicy Black Bean Salsa
2 (15 oz) cans black beans, drained
1 (16 oz) can whole kernal corn, drained
1/2 cup chopped fresh cilantro
6 tablespoons lime juice
6 tablespoons vegetable oil, optional
1/2 cup finely chopped purple onion
1 1/2 teaspoons ground cumin
1/2 (10 oz) can Rotel® tomatoes, pureed
1/2 to 3/4 cup medium picante sauce
salt and pepper
cayene (optional to make hotter)
Combine first ten ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours, stirring occasionally.
Serve with tortilla chips or as a side dish to any Mexican or Southwestern dish.