Sunday, July 13, 2008

Corn and Black Bean Salsa

This is a favorite that I've made many times over the last few years. Amounts are approximate, and should be adjusted for your taste.

1 lb. frozen cut corn
1 can black beans, drained and rinsed
1 can Rotel tomatoes, well drained
1/4 cup sliced green onions
2 tablespoons cilantro, chopped
1 tablespoon red wine vinegar

Bring water to a boil in a medium saucepan. Add corn, return to boil, and cook 1 minute. Drain. Rinse corn in cold running water to cool.

Combine all ingredients in a large bowl. Chill for 2 hours.

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