Black Bean Salsa

Black Bean Salsa Recipe:

2 cans (15 oz. each) black beans, rinsed and drained
17 oz. can corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, chopped
1 purple onion, chopped
1/8 cup chopped fresh parsley
3 to 4 T. lime juice
2 T. olive oil
1 T. red wine vinegar
1/2 t. pepper

Combine all the ingredients in a large bowl. Cover and refrigerate until shortly before serving time. Garnish with avocado slices and fresh parsley if desired. Makes 100 servings, 1 Tbsp. each.

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