Friday, December 10, 2010

Black Bean Salsa

This salsa is wonderful. It is full of black beans, corn, tomatoes, onions, and cilantro. It is also really versatile, you can adjust the spices according to your taste. I made some homemade baked tortilla chips to go with it. Delish!

Black Bean Salsa
3 (15 ounce) cans black beans
16 ounce package frozen corn, thawed
2-3 large tomatoes, diced
1 small onion, diced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoon red wine vinegar
1/4 teaspoon garlic powder
1 teaspoon cumin
salt and pepper to taste

Combine all the ingredients together in a medium-sized bowl. Refrigerate overnight, or at least 4 hours or so (this allows all the flavors to mingle together). Serve with tortilla chips and guacamole.

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