Black Bean Salsa

By Kim Ohlweiler

Ingredients:

1 (14-ounce) can black beans, drained and rinsed
1 (11-ounce) can white shoe peg corn, drained and rinsed
1 tomato, chopped
1 red pepper, chopped finely
1 Vidalia onion or 1 bunch green onions, chopped finely
2 t. ground cumin
Juice from 2 limes
1 to 2 bunches fresh cilantro, chopped (or substitue basil or parsle)
Salt, optional

 

cranberry orange nut bread

Directions:

Mix all ingredients together and serve with tortilla chips of your choice. This is also good on anything else, or just plain by the spoonful.
Serves: 12