A quick and easy salsa to whip up. Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
Black Bean and Corn Salsa
2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
1 (14 ounce) can Mexican-style corn
1 (16 ounce) can black beans
1 (4 ounce) can green chilies (optional)
1 cup diced sweet onion
garlic powder, to taste
chili powder, to taste
cumin, to taste
1⁄2 cup coarsely chopped fresh cilantro
dried cilantro, to taste (if you dont use fresh)
salt and pepper, to taste
Except for one can of the Rotel tomatoes, drain canned vegetables.
Mix together all ingredients, making sure spices are well blended in the veggies.
Cover and refrigerate, allowing flavors to blend.