Chunky and flavorful, this salsa is almost a side dish. Spoon it inside cheese quesadillas before cooking, or serve it over hot, cheesy cornbread as a satisfying vegetarian snack.
Yield:
Makes 4 cups
Recipe from
Recipe Time
Prep:
5 Minutes
Ingredients
1
(15-ounce) can yellow corn kernels, drained
1
(15-ounce) can black beans, drained and rinsed
1
(10-ounce) can diced tomatoes with lime juice and cilantro, undrained
3
green onions, chopped
1 teaspoon
ground cumin
2 tablespoons
extra virgin olive oil
1 tablespoon
fresh lime juice
Preparation
Combine all ingredients in a bowl. Cover and chill.
Note:
March 2014
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