Recipe:
- 1 14-15 oz can whole kernel corn (drained)
- 1 14-15 oz can black beans (drained and rinsed)
- 1 14-15 oz can diced tomato
- 2 tablespoon jalapeno pepper, finely diced
- 1 cup onion, diced
- 4 tablespoons cilantro, chopped
- 4 tablespoons vinegar (original calls for white vinegar, I used balsamic vinegar)
- 2 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Mix all items together and allow to set in the fridge to marinate for at least two hours. Can be served as a side salad or as a salsa with chips. It starts out with a clean fresh taste tomato and corn taste then there is a mild kick due to the jalapenos and chili powder.
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