Polly’s Black Bean & Corn Salsa


Image photographed and created by Paulette L Motzko, PLM Studios, Copyright January 2016

1 can black beans, washed and drained, 15-1/2 oz.

1 can corn 15-1/2 oz,  washed and drained.

Or you can use about 2 cups each of frozen thawed corn or fresh corn,  and 2 cups cooked black beans that you simply cook until tender on top of the. stove.

Your choice of very chunky tomato based salsa…I used about 3 cups

Mix all together and serve with a variety if dishes like tacos, enchiladas, as a salad topping etc.

Paulette Le Pore Motzko
January 8th, 2016
11:23 p.m.