Black Bean & Corn Salsa



1 1/2 cup of black beans (1 15-ounce can, rinsed and drained, a heaping 1/2 cup of dried beans if cooking with dry beans)

2 cups corn kernels

1/3 red onion, chopped into small pieces

2 slightly spicy green peppers, finely chopped (I used ones that are dark green in color and roughly 5- 6 inches long)

3/4- 1 Tablespoons lime juice, to taste

1 teaspoon chili powder

1/2 teaspoon black pepper

3/4- 1 teaspoon salt

1/2 teaspoon garlic powder

1- 2 bunches of cilantro, finely chopped

Directions & Notes:

Combine all ingredients & chill in refrigerator at least 30 minutes before serving. Great with wonton wrapper scoops!


A variation without the cilantro and green pepper:

Picture 2


One response »

  1. Pingback: Wonton Wrapper Chips/ Scoops | EmbracingChina

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