Tuesday, August 14, 2007

Black bean and Corn Salsa

1 (15 oz) can black beans
1 (15 oz) can corn
3/4 cup finely diced red onion
3/4 cup red or green bell pepper
1 jalapeno, minced (or for spice 2 jalapenos)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 1/2 teaspoon Dijon mustard
Salt and pepper
1/4 cup chopped cilantro

Combine all ingredients and mix well. Refrigerate up to 3 days. Bring to room temperature and add a few sprigs of cilantro for garnish.

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