Top an ordinary baked potato with this salsa, sour cream, and cheese for a super Tex-Mex meal.
Southern Living SEPTEMBER 2003
Sauté onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat to medium low, and cook, covered, 10 minutes, stirring occasionally.
Process 1 cup tomato mixture in a blender until smooth, stopping to scrape down sides; return to saucepan.
Stir in black beans, corn, and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Garnish, if desired. Serve with your choice of chips.
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