Black Bean andCorn Salsa
Ingredients(7)
- 1 can (14½ ounces)
diced tomatoes with juice
- 1 can (15 ounces)
black beans, rinsed and drained
- 4 ears
grilled or roasted corn; or 1 can (15¼ oz.) whole kernel corn, drained
- 1 packet (1 ounce)
- 2 tablespoons
chopped cilantro
tortilla chips
optional: sour cream for topping
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(2)
- 1
Combine corn, beans, tomatoes, cilantro and ranch seasoning mix in medium-sized bowl. Refrigerate 1 hour. Serve with chips.
- 2
Optional: Add a dollop of plain sour cream on top for serving.
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