Friday, May 29, 2009

Bean Salsa

15 oz. cans del monte fresh cut corn (drained)

1 15 oz. can black beans (rinse and drain)

1 14 oz. can hearts of palm (drain and slice)

1 large tomato chopped

1 avacado

1/2 c. purple onion

1/3 cup minced cilantro

1/4 c. vegetable oil

3 T. lime juice

1 1/2 t. chili powder

1/2 t. cumin

Combine first 7 ingredients in bowl. Mix in next 4. Toss and chill.

Recipe Shared by Jill Kimbrel, Liberty, MO

Recipe Source: too frazzled to remember

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