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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 15 |
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A great salsa that we love...forget where the basic recipe came from, I have modified it to this over several years. Let stand 3-4 hours before serving, may chill overnight. Ingredients:
1 (14 1/2 ounce) can pitted black olives, drained |
3 tomatoes, chopped |
3-4 green onions |
1-2 jalapeno pepper |
1 garlic clove |
2 t cilantro |
juice from 1/2 lime |
1 small can white shoepeg corn, drained |
1 can black beans, drained and rinsed |
salt and pepper |
3 tablespoons olive oil |
1 1/2 tablespoons vinegar |
Directions:
1. Chop olives, green onions, tomatoes by hand.
2. Chop jalapeno and garlic in food processor.
3. Mix with the onions and tomatoes
4. Stir in cilantro, lime juice, black beans and corn.
5. Let stand 3-4 hours before serving.
6. Drain juice.
7. Add the olive oil and vinegar, stir and serve.
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