Black Bean Salsa

3 medium tomatoes, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
¾ cup fresh or frozen corn
½ cup finely chopped red onion
½ cup chopped roasted sweet red pepper
1 jalapeño pepper, finely chopped
2 tablespoons minced fresh cilantro
¼ cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
Tortilla chips

In a large bowl, combine all ingredients except tortilla chips. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.

 

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Black Bean Salsa recipe from:


Betty B's Having a Party! A Holiday Dinner Party Cookbook

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