Thursday, October 9, 2008

Super fast salsa

Del Monte passes along this tailgater's delight:

Black Bean Salsa

1 tomato diced
1 green bell pepper, diced
1 red onion, diced
1 (1 lb, 13 oz.) can black beans, well drained
1 (11oz) can of whole kernel corn, drained
¼ cup of cilantro, chopped
4 tablespoons fresh lime juice
1/4 cup vegetable oil
1/4 cup red wine vinegar
1/3 tsp salt, add more to taste
ground black pepper to taste

In a large bowl combine the black beans, corn, cilantro, green pepper, onion and tomato. Mix together. Add vegetable oil, vinegar, lime juice, salt and pepper. Mix well so that everything is evenly coated. Refrigerate and let sit for at least 2 hours before serving. For best flavor, let sit over night.
Serve with scoop-style tortilla chips.