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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a quick and easy Salsa. It is the recipe of Bettie Lake, of Scottsdale, Arizona that she published in the The Best of Country Cooking, 2000 Ingredients:
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (15 ounce) can black beans, rinsed and drained |
1 (4 ounce) can green chilies, chopped |
1/2 cup onion, chopped |
1/2 cup fresh cilantro or 1/2 cup parsley, minced |
1/2 teaspoon salt |
1 (2 1/4 ounce) can slice ripe olives, drained (optional) |
tortilla chips |
Directions:
1. Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl.
2. Add juice, beans, chilies, onion, bilatro or parsley, salt and olives; stir until combined.
3. Cover and store in the refrigerator.
4. Serve with tortilla chips or ans an accompaniment to Mexican food.
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