Black Bean and Corn Salsa
Author: Katherine Martinelli
Recipe Type: Condiment
Yield: Makes 3¼ cups
- 1 (14-ounce) can black beans, drained and rinsed
- 1¼ cups corn kernels (from 2 ears corn)
- 1 cup chopped pineapple
- ½ cup chopped tomato
- ½ cup packed chopped cilantro
- 2 tablespoons fresh lime juice
- Salt and pepper
- Combine all the ingredients in a large bowl.
- Toss to combine. Season with additional salt, pepper, or lime juice as needed.
- Serve immediately or store in the refrigerator for up to 2 days.
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/black-bean-and-corn-salsa-and-a-bean-blog-hop/
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