Monday, August 24, 2009

Black Bean and Corn Salsa

2 cans black beans, drained
1 can diced tomatoes, drained
1 can shoepeg or white corn, drained
diced jalapenos
2 Tbs. olive oil
1/4 c. diced red onion
1 bunch cilantro, diced
3 Tbs. redwine vinegar
1 cup salsa
salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.

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