Black Bean Salsa
1/4 cup sun dried tomato vinagrette (kraft)
1 can black beans rinsed
1 tsp cumin
2 cups corn (cook 6-7 min until golden brown and cool)
2 oz cheese (montery jack or mozzarella) chunked
1 pt cherry tomatos quartered (I cut up romas)
2 avacados chopped bitesize
1/2 cup red onion
1/4 cup cilantro
salt and pepper to taste
serve with chips
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