Black Bean Salsa

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

Directions

Learn how to make this recipe at Cookie and Kate

Spicy Mexican Mule

Ingredients (5)

  • 1.5 oz. Don Julio Reposado Tequila
  • 0.5 oz. Cassis Liqueur
  • 0.5 oz. Fresh Lime Juice
  • 3 oz. Ginger Beer
  • Ice