Wednesday, August 10, 2016

SHOEPEG CORN SALSA

2 cans shoepeg corn
1 can black beans, rinsed and drained
1 can green chilies, chopped
1/2 large red onion, diced small
1/2 red bell pepper, diced small
1/2 yellow bell pepper, diced small
1 bunch fresh cilantro, chopped
1/4 cup olive oil
1/2 cup cider vinegar
1 tbsp minced garlic
salt to taste
freshly ground black pepper to taste
chopped jalapeno, amount to suit taste

Combine all ingredients and allow to stand for 30-40 minutes before serving. Serve with corn chips or tortillas.


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