Wednesday, March 20, 2013

Black Bean Salsa

By Laura Hromsco

3 Tomatoes, seeded and chopped
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 cup red onion, chopped
1 jalapeno, finely chopped
2 Tbs parsley
1/4 cup lime juice
1 clove garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp ground coriander

Combine all ingredients in large bowl. Cover and refrigerate at least 2 hours.

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