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Roasted Corn and Black Bean Salsa



Sweet and spicy, and refreshing!

Salsa:


1 (16oz) bag frozen Roasted Corn, thawed
1 (15oz) can black beans, rinsed and drained
6 fresh jalapenos, seeded and roughly chopped
2 large sections Roasted Red Peppers
Half a large red onion, roughly chopped
4 cloves garlic
Lime juice from 1-2 limes
Salt to taste
Combine in a large bowl the roasted corn and black beans.
Toast the 6 jalapenos and all of the garlic. In a food processor puree 4 of the toasted jalapenos and all of the garlic. Add to the roasted corn and black beans and mix well. Dice the remaining jalapenos, roasted sweet red peppers and onion, and add to the corn and black beans. Add the lime juice and salt and mix well.
Cover and chill overnight.
Serve with tortilla chips for a delicious snack, or over a grilled chicken breast as an entree.


added on 4/9/2012 by Michael Peters
 
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