Monday, July 27, 2009

michelle's black bean salsa

Yum, yum!
2 (15 oz.) can black beans
11 oz.) can Mexican-style corn, drained
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
1/4 c purple onions, chopped
1 avocado, peeled, cubed
salt and pepper to taste
*jalapeno, diced and seeded (optional)
garnish with cilantro (optional)

Combine black beans, corn, tomato, chilies and purple onions; mix well. Gently stir in avocado. Serve immediately or chill before adding avocado. Serve with chips or over your favorite grilled meat or seafood.
*Always wear gloves when working with hot peppers to prevent burning.

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