Black Bean & Corn Salsa

Black Bean & Corn Salsa

by Teri Winchester 

 

Makes 2 quarts

 

2 15oz cans black beans, drained and rinsed

1 1/2 cups fresh or frozen corn

1/2 pound jicama, peeled and diced in small pieces

(If I don't have jicama, I substitute one can of water chestnuts, chopped)

1 sweet red pepper, seeded and diced

5 green onions, chopped

2 fresh tomatoes, diced

2 teaspoons minced garlic

 

Combine all above ingredients in a serving bowl.

 

Dressing:

1/2 cup fresh lemon juice

1/4 cup fresh lime juice

1/2 cup sugar

1 teaspoon salt

3 tablespoons olive oil

 

Mix dressing ingredients well and pour over salsa. Stir gently and serve.