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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