Wednesday, June 18, 2014

Tomato, Black Bean and Corn Salsa

Chicken guacamole taco

This mixture goes great with a lot of foods.  Add it to your chicken tacos, use it for a dip, or top off one your your dishes.

5 Roma Tomatoes
1/2 Cup Corn
1/2 Can Black beans, rinsed
1 Seeded Jalapenos, diced small
1/2 Small red onion diced small
Juice of 1 lime
2 Table spoons olive oil
Salt and pepper
chopped Cilantro optional

Combine all ingredients and mix well.  Refrigerate for an hour or up to 4 days.  Super refreshing and healthy, great for BBQ's!

Tomato, black bean and corn salsa

Seasoned Pretzels
Sewright Blog by Ruth Yoder Don't forget to subscribe to my posts!

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