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Black Bean & Corn Salsa - by Shannan Rieger

posted Apr 7, 2011, 9:17 PM by Peggy Sweeney-McDonald   [ updated Apr 7, 2011, 9:23 PM ]
1 can of Shoepeg White Corn, drained
1 can of Black Beans with our without jalapeno's, rinsed and drained
1 or 2 Roma Tomatoes, peeled and diced small
1 can diced Rotel tomatoes, drained
1/2 onion, chopped
Juice of one lime
1/4 cup fresh cilantro, chopped
1 small can mild diced green chilies, drained and chopped
1 advocodo, diced small - optional
Jar Pace Salsa , to taste
Combine corn, rinsed beans, tomatoes, and onion in medium bowl.  Stir gently and add lime juice, cilantro and diced green chilies.   Add advocodo, if desiered.  Add about 1/2 cup of Pace's salsa or more, if needed.  Serve as a dip with tortilla chips or as a relish with grilled chicken or fish.