Black Bean Salsa

  • 2 11-ounce cans black beans, drained
  • 1 10-ounce can shoepeg corn, drained
  • ¼ cup green chilies, chopped(if buying fresh, Anaheims and Poblanos tend to be a bit milder
  • ¼ cup fresh cilantro, chopped
  • 1 cup green bell pepper, diced
  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • ½ cup chopped green onion
  • 1 12-ounce jar mild picante sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Combine all ingredients. Refrigerate overnight or for a minimum of 8 hours. Serve with tortilla chips or as salsa for taco salad. Makes about 5 cups.

This recipe first appeared in the September 2006 issue of Our State magazine and it comes from, A Pinch of Gold by Special Olympics North Carolina, Raleigh, 2002, $19.95.

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