Thursday, April 23, 2009

Corn Salsa

2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar


---- Preparation ----
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips.

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