Black Bean Salsa
1/2 bag frozen kernel corn
1 1/2 c black beans (good quality)
1/4 c chopped red bell pepper
1 c rotel (reg. spice level)
1/8 c chopped fresh cilantro
1/2-3/4 tbsp cumin
1/8 tsp kosher salt
1/8 tsp fresh cracked pepper
1 c salsa (chunky; good quality)
2-3 cloves garlic, chopped
1 can (15 1/2 oz) mini (petite-diced) tomatoes (use up to full can for desired consistency of salsa)
Directions: mix all ingredients together and chill in the refrigerator for a minimum of 3 hours.
* note if you use the diced tomatoes, need to increase the salt, pepper, cumin, and garlic to taste.
Pairs Well With
from the kitchen of Misty Mayden-Miles