posted by Suzanna 04-03-99 6:06 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.