Black Bean Salsa

Name: Black Bean Salsa
Ingredients: 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can (11 Oz. Size) Shoepeg Corn, Drained; 2 cans (10 Oz. Size) Ro*tel Tomatoes, Drained; 1/4 cups Cilantro, Chopped; 2 cloves Garlic, Minced; 1/2 cups Red Wine Vinegar; 2 Tablespoons Lemon Or Lime Juice; 5 whole Jalapenos Chopperd; 2 Tomatoes, Diced

9 ingredients

9 steps

Ingredients

2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 can (11 Oz. Size) Shoepeg Corn, Drained
2 cans (10 Oz. Size) Ro*tel Tomatoes, Drained
1/4 cups Cilantro, Chopped
2 cloves Garlic, Minced
1/2 cups Red Wine Vinegar
2 Tablespoons Lemon Or Lime Juice
5 whole Jalapenos Chopperd
2 Tomatoes, Diced

Directions

1

Mix everything together except the fresh tomatoes.
2

Once everything is combined, add the fresh tomatoes just before serving.
3

Refrigerate until serving.
4

Remember the longer it sits, the hotter it gets.
5

Notes: Removing the seeds and the white membrane from any hot peppers will lower the heat.
6

Can be made a day or 2 ahead of time.
7

Add a cup or so of this to the old favorite, Rotel Velveeta dip.
8

Be sure to drain off the liquid before you do this for a great tasting variation.
9

I have added chopped serrano peppers for a little deeper heat.