1-15 oz can black beans, rinsed and drained
1 cup frozen or fresh corn, cooked
3 roma tomatoes, seeded and diced
2 T taco seasoning, recommended McCormick
1/4 t garlic powder
salt (to taste)
10-12 grinds fresh black pepper
1 lime, juiced (approximately 2 T juice)
1/4 c sour cream
fresh cilantro, finely minced for garnish (if desired)
In large bowl, place beans, corn, and tomato. Sprinkle with seasonings (with exception of salt) and toss to combine. Add lime juice and sour cream and gently fold until well mixed. Season with salt to taste. Add cilantro and serve. Serves 8.
Chef's Note: Although this is an excellent salsa to dip with chips, we ate it with a spoon like a side dish with quesadillas. And it was delicious.
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