Saturday, July 14, 2007

Black Bean Corn Salsa

Yield: Just shy of 6 cups salsa
Prep: 10 minutes

2 cups black beans, drained
1/2 cup sliced green onions
1 cup chopped tomatoes
2 cups whole kernel corn, drained
1/2 tsp to 1 tsp ground cumin
1/2 tsp chopped jalopeno peppers
1/2 tsp olive oil
salt to taste

Combine ingredients in a small bowl.

Suggested Sides:
Serve as an appetizer or snack with tortilla chips, or use as a garnish on tacos, burritos, breakfast omlettes, etc.

Make it Healthier:
Use reduced sodium corn & beans. Omit salt & oil.

How Kids Can Help:
Kids can help add ingredients to bowl & stir.

1 comment:

Susie said...

I've made this and it's really delish! Mine also has some chopped cilantro in it, which adds a great taste.