Black Bean Salsa

 

Ingredients:

2 cans (15 ozs. each) black beans, drained

1 1/2 cups frozen corn kernels

1 1/2 cups diced cherry tomatoes

1 large bunch scallions, sliced

1 green bell pepper, 1/4" diced

1 red bell pepper, 1/4" diced

1/2 cup vegetable oil

1/2 cup red wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoon cumin

2 teaspoon Tabasco sauce

salt & pepper to taste

Directions:

Combine all ingredients. Taste and adjust seasonings to your preference.

Cover and refrigerate for several hours to allow flavors to blend. You can keep the salsa up to a week in the fridge.

Serve with restaurant style tortilla chips.

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