Sunday, December 2, 2007

Black Bean Salsa

From the Kitchen of: Kathy Lowe

2 cups black beans, drained
3 tbsp olive oil
4 tbsp fresh lime juice
½ cup corn
2 medium avocados, diced
½ green pepper, diced
½ purple or red onion, diced
1 tsp ground cumin
½ cup cilantro, chopped

Combine all ingredients and serve with corn chips.

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