June 15, 2011

Black Bean and Corn Salsa

This delicious black bean and corn salsa is the perfect complement to any southwest or mexican dish.  We had it with these baked taquitos - so yummy together!  It's also great to serve at a party instead of traditional chips and salsa.  Enjoy!!

1 can black beans, drained & rinsed
1 cup frozen corn (no need to thaw - or substitute one can corn)
1/4 c chopped fresh cilantro
1/8 c chopped red onions
2 chopped roma tomatoes (about 1 cup)
1/3 c italian dressing
juice of one lime
1 1/2 tsp ground cumin
salt and pepper to taste
In large bowl, combine beans and vegetables.  Stir in dressing and lime juice.  Add cumin and salt and pepper.  Cover and chill at least 2 hours or overnight.

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