Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile & peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped cilantro leaves, for garnish


In a large bowl, mix together black beans,  
Mexican-style corn, diced tomatoes with green chile
peppers, tomatoes and green onion stalks. Garnish with
desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight,  before serving. Serve with Blue Chips.

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