Black Bean Toss | Vera Bradley

By adriennehannis

From: Cooking with Friends by Vera Bradley

Ingredients

• 2 (15 oz) cans black beans, rinsed, drained
• 1 (15 oz) can diced Mexican tomatoes, drained
• 1 (11 oz) can whole kernel corn, drained
• 1 (7 oz) can chopped mild or hot green chillies, drained
• 1/4 to 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/2 cup salsa
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons olive oil
• 1/8 teaspoon Tabasco

Details

Servings 8

Preparation

Step 1

Combine black beans, tomatoes, corn, green chilies, cilantro and green onions n a large bowl.

Add the salsa, lime juice, vinegar, oil, and Tabasco sauce and toss to mix.

Chill, covered, up to 10 hours.

Serve with blue corn tortilla chips.