Saturday, May 11, 2013

Picante Salsa De Frijol Negro (Spicy Black Bean Salsa)

Spicy Black Bean Salsa

  "A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion."

Serving size: 6


2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can whole kernel corn, drained and rinsed
1 (16 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes (Mexican Festival if available)
1/2-3/4 jar picante sauce
1/2 cup red onion, chopped
1/2 cup fresh cilantro, chopped
6 tablespoons lime juice
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
salt and pepper


Combine the first ten ingredients into a large bowl.
Season with salt and pepper.
Cover and refrigerate for 24 hours to let all the flavors meld together.

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