Corn-and-Black-Bean-Salsa

Corn and Black Bean Salsa

This Corn and Black Bean Salsa is a quick appetizer that can be made in a moments notice. Keep these ingredients in your pantry, along with a bag of scoop chips and you will always be ready when unexpected guests stop by.

Change it up for summer and use left over corn on the cob kernels and dice up a fresh red pepper.

This Corn and Black Bean Salsa is also great served on the side of any favorite Mexican recipe. Cinco de Mayo is just around the corner. I will be enjoying this dish and looking for a good white wine sangria recipe. Corn-and-Black-Bean-Ingredi

 

Served up in my Vintage Anchor Hocking MODERN Olive Green Glass Chip and Dip Bowl Set Retro 1960

Corn-and-Black-Bean-Salsa

Corn and Black Bean Salsa

Corn and Black Bean Salsa

Ingredients

  • 1 15 oz. can black beans, rinsed
  • 1 7 oz. can whole corn with peppers (Mexican style)
  • 1/4 cup cider vinegar
  • 1 Tbsp. sugar
  • 1/4 tsp. cumin

Instructions

  1. Mix all ingredients together. If you have time, let it set for a bit to mix the flavors. Serve with scoop chips or serve as a side.
  2. Double this recipe for a party.

Notes

Recipe from Renee @ Renee's Favorite Dishes

http://reneesfavoritedishes.com/corn-and-black-bean-salsa/

 

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