Corn and Black Bean Salsa
Corn and Black Bean Salsa
Yield: 4-6
Author: Carmen Romine
Ingredients
- 1 can of black beans
- 1 can of corn
- half of a large red onion, finely diced
- 1/2 a bunch of cilantro, leaves removed and chopped
- 2-3 tablespoons of olive oil
- juice of a lime
- splash of red wine vinegar
- 1/4 teaspoon of cumin
- salt and pepper
Instructions
- Rinse corn and black beans in a colander and add to a medium bowl.
- Finely chop onion and cilantro leaves. Add to bowl along with remaining ingredients. Stir to combine and enjoy with chips or on tacos.
Notes:
Great pantry option if you have cilantro on hand. We store our cilantro in the fridge like a bouquet in a jar with water. It lasts a couple weeks.