Corn and Bean Salsa

Name: Corn and Bean Salsa
Ingredients: 2 (15 ounce) cans corn, drained; 2 (15 ounce) cans black beans, drained & rinsed; 1 (15 ounce) can red beans, drained & rinsed; 34 cup diced celery; 34 cup diced red onion; 2 medium carrots, sliced very thin (or diced); 13-23 cup olive oil (no substitutions); 13 cup chopped fresh cilantro; 3 garlic cloves, crushed; 3 tablespoons red wine vinegar; 1 teaspoon cumin; 1 tablespoon sugar; 2 teaspoons salt; 1 lemon, juice of

14 ingredients

4 steps

Ingredients

2 (15 ounce) cans corn, drained
2 (15 ounce) cans black beans, drained & rinsed
1 (15 ounce) can red beans, drained & rinsed
34 cup diced celery
34 cup diced red onion
2 medium carrots, sliced very thin (or diced)
13-23 cup olive oil (no substitutions)
13 cup chopped fresh cilantro
3 garlic cloves, crushed
3 tablespoons red wine vinegar
1 teaspoon cumin
1 tablespoon sugar
2 teaspoons salt
1 lemon, juice of

Directions

1

In a large bowl, mix the corn, beans, celery, red onion, and carrots.
2

Mix the rest of the ingredients (oil, cilantro, garlic, red wine vinegar, cumin) separately and pour over the veggies.
3

Mix well.
4

Serve with tortilla chips.