Wednesday, March 2, 2011

Bean and Corn Salsa

This was ok but I wasn't crazy about it. I am not keeping the recipe. I thought maybe someone would like it.

1 (15 oz.) can black beans, drained
1 (8 oz.) can whole kernel corn, drained
1 (16 oz.) jar thick-and-chunky salsa

Combine all ingredients in a bowl and mix well. Refrigerate. Serve with chips, enchiladas or other Mexican food. Yields 1 qt.

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