Black Bean Salsa

Name: Black Bean Salsa
Yield: 8 servings
Ingredients: Cooked Black Beans; Canned Black Beans; Canned Kidney Beans; Canned Pinto Beans; Ear of Corn; Canned Corn; Roma Tomato; Canned Diced Tomatoes; Green Onion Bunch; Lime; Cilantro Bunch; White Wine Vinegar; Jalapeño Pepper; Pickled Jalapeño; Fresno Chile; Salt

Cookie and Kate

Serves: 8 Save

Ingredients (9)

About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
2 ears of corn, shucked, or 1 can of organic corn, drained
6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
2 bunches green onions, chopped
2 limes, juiced
Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
White wine vinegar, to taste
Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
Salt, to taste