Roasted Pepper And Black Bean Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
This was my least favorite of the salsas we made due to addition of black beans. They are just not my favorite bean! Ingredients:
corn kernels from four ears |
3 roma tomatoes, seeded and chopped |
6 scallions, chopped |
2 tablespoons lemon juice |
1 tablespoon cilantro, chopped |
8 ounces canned black beans, rinsed and drained |
1 clove garlic, minced |
3 large roasted peppers, chopped |
1 jalapeno pepper, chopped and seeded or not |
2 tablsepoons parsley, chopped |
15 ounce can tomato sauce |
Directions:
1. Combine all ingredients in a bowl.
2. Cover bowl with plastic wrap.
3. Refrigerate.
4. Allow to sit at least overnight to allow flavors to meld.
5. **The longer it sits, the better the taste.
|
|