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Black Bean and Corn
Salsa
 Makes 24 (2-tablespoon) servings
Serve this salsa with
Southwest-inspired grilled or roasted meats such as Pork Tenderloin
with Roasted Garlic & Red Bell Pepper Chili Rub. Or, serve as an
appetizer with tortilla chips.
Prep Time: 15 minutes
Refrigerate: 30 minutes
Ingredients
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2 - Tablespoons oil
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2 - Tablespoons white wine vinegar
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1 - teaspoon McCormick® Roasted
Garlic & Bell Pepper Seasoning Blend
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1 - can (15 ounces) black beans,
drained and rinsed
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1 - can (8 ounces) whole kernel corn,
drained
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1/2 - cup finely chopped red bell
pepper
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1/4 - cup finely chopped onion
Directions
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Mix all ingredients in large bowl
until well coated.
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Refrigerate at least 30 minutes or
until ready to serve.
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Stir before serving.
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All text is available under the terms of the GNU Free Documentation
License.