Fresh Mex Salsa
By: Kathy Griffiths...
Published: Thursday, February 25, 2010 - 6:19pm

Ingredients




16 ounces package of Frozen Corn...thawed at room temp
1 small Green Pepper, diced
1 small Red Pepper diced
1 medium Red Onion diced
1 bunch of Cilanto, chopped fine.
1 Jalapeno pepper, chopped fine.
1 Can Black Beans, washed and drained.
5 Lg. Tomatoes
1/4 cup White Vinegar
1/2 cup Veg. Oil or Olive Oil
2 teaspoons Chili Powder
2 teaspoons Cumin Powder
1 teaspoon Salt
4 limes juiced well.

Preparation

1 Combine all Ingred. except Tomatoes and Lime Juice 2 Add Tomatoes and Lime Juice gently fold. 3 Chill for about an hour. 4 Serve with Tortilla Chips Or 5 Use as a side dish with mexican food.

About


Since this fresh salsa keeps in the fridge for a couple of days, it’s great to snack on… especially if you have hungry kids or hubby that just want a bite to eat before dinner is ready. Of course… I think salsa is the best anytime of day… a bite or two for breakfast… a mid morning snack… and just before bed…. No, I don’t get heart burn! Not from salsa anyway.