Black Bean Cilantro Corn Salsa

Name: Black Bean Cilantro Corn Salsa
Yield: 2 cups
Cuisine: American
Ingredients: 1/2 of a dry pint cherry tomatoes -- diced; 1/4 of red bell pepper -- diced; 1/2 cup black beans - canned -- rinsed and drained; 1/2 cup corn -- drained (I like fresh corn stripped from the cob during the summer time :); 1/4 cup cilantro chopped; 2 cloves garlic -- finely chopped; 1 ounce lime juice- fresh squeezed; 1 teaspoon cumin; 1 teaspoon salt; 2 teaspoons sugar; 1 ounce olive oil

@chefcraig @chefcraigswoodcrafts

Falls Church

Black Bean Cilantro Corn Salsa

@chefcraig @chefcraigswoodcrafts

Saved

Ingredients

2 cups

1/2of a dry pint cherry tomatoes -- diced
1/4of red bell pepper -- diced
1/2 cupblack beans - canned -- rinsed and drained
1/2 cupcorn -- drained (I like fresh corn stripped from the cob during the summer time :)
1/4 cupcilantro chopped
2 clovesgarlic -- finely chopped
1 ouncelime juice- fresh squeezed
1 teaspooncumin
1 teaspoonsalt
2 teaspoonssugar
1 ounceolive oil

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Steps

1

Slice,dice, chop to your hearts content and mix everything together and let it sit a minimum of 30 minutes It tasted great the next day !!!! It should keep for three days However that has never happened in my house : )
2

Note* I like Cherry tomatoes due to the fact they are tasty and sweet year around....It should keep for three days However that has never happened in my house : )