May 14 2008
Super Simple Fresh Salsa
This is one of my all time favorite summer appetizers. It’s great with tortilla chips. You can make it ahead of time because it tastes better the second day.
Fresh Black Bean Salsa
2 15 oz. cans of black beans, drained well
1 17 oz. whole kernel corn, drained well
2 ripe tomatoes, seeded and chopped
1/4 cup chopped fresh cilantro
3 to 4 tbsp. fresh lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste
Mix all the ingredients together. Chill before serving.
You can substitute refrigerated lime juice for the fresh juice. If you don’t like cilantro, use parsley, but I really think the cilantro gives a special zip to the taste. It’s easy to cut this recipe in half, and it does make quite a lot.
Hope you enjoy Fresh Black Bean Salsa as much as we do, and thanks to my good friend, Kathy, who gave me this recipe years ago!
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