The other night we had a fellowship after chuch (that’s what you call when Baptists all bring food and chow down!) and I brought Paula Deen’s black bean salsa, which was a big hit! Here is the recipe, although of course, you know I didn’t really follow it. It was more of a “suggestion”.
2-15 oz can black beans, rinsed and drained
1- 17 oz pkg frozen whole-kernel corn, thawed (I used 2 cans of regular corn)
2 large tomatoes, seeded and chopped (1 used 1 can of Rotel and 1 can chopped tomatoes, though I wish I had just used 2 cans of Rotel, because I like it hot!)
1 large avacado, peeled and chopped (optional)
1 small onion, chopped
1/8 to 1/4 cup chopped cilantro (I had dried cilantro from my garden!)
3-4 TBS lime juice
1 TBS red wine vinegar
salt and pepper to taste.
Mix it; cover and chill overnight. (I did not do this step!) Taste and adjust seasonings to your taste.