Spicy Black Bean Salsa

By annekeeney

Ingredients

• 2 (15 oz.) cans black beans, drained
• 1 (16 oz.) can whole kernel corn, drained
• 1/2 c. chopped fresh cilantro
• 6 T. lime juice
• 6 T. vegetable oil
• 1/2 c. finely chopped purple onion
• 1 1/2 t. ground cumin
• 1/2 (16 oz) can tomatoes, chopped
• 1/2 (10 oz) can rotel tomatoes
• 1/2 - 3/4 c. medium picante sauce
• salt and pepper

Details

Servings 8

Preparation

Step 1

Combine first 10 ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate 24 hours, stirring occasionally. Serve with tortilla chips or as a side portion to any Mexican or Southwestern dish.