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Black Bean Salsa
Chef:  Roberta Moellenberg - Idalia, CO          Category:  Appetizers

2 medium tomatoes, diced
1 (11 oz.) can white shoepeg corn,draine
1 (16 oz.) can black beans, drained
1/3 cup diced red onion or green onions with tops
1 avacado, peeled and diced fine
1 cup prepared salsa, mild or medium
3 tablespoons lime juice, fresh or bottled
2 tablespoons olive or canola oil
1 teaspoon sugar

Directions: Combine tomatoes, corn, beans, onion and avacado in a medium size bowl. In another bowl, whisk together salsa, lime juice, oil and sugar. Pour blended sauce over vegetables, stir to mix and chill for at least 2 hours. Serve as a dip or accompaniment to tacos or other Mexican dishes.

Notes: This is a tasty and attractive dip--really good with corn chips.