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
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.print it