Three-Bean Salsa

Name: Three-Bean Salsa
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2 cups chopped fresh tomatoes; 2 to 3 jalapeno peppers, seeded and chopped; 1/4 cup chopped green onions; 1/4 cup lime juice; 2 tablespoons minced fresh cilantro; 2 teaspoons ground cumin; 1 teaspoon salt; 1/4 teaspoon pepper; Tortilla chips

13 ingredients

1 steps

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions

1

In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.