Corn Salsa
MexicanVegetarianEasy10 minBy Northstar
Ingredients
Servings
4
- 2 can corn, drained
- 3 tbsp lime juice
- 4 tbsp olive oil
- 1 piece large tomato, diced and seeded
- 15 oz black beans, rinsed and drained
- 1 piece red onion, finely chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp red wine vinegar
- 0 salt and pepper to taste
Instructions
- 1
In bowl combine all ingredients and refrigerate for 2 hours.
- 2
Add salt and pepper to taste.
- 3
Serve with large tortilla chips.