Quick Black Bean Salsa Print

Serves 4-6

  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. Put beans in pot, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35 to 45 minutes).
  2. Combine cooked beans (about 2 cups) with salsa and thawed corn. Gently stir to combine. Serve with yellow corn chips for appetizer or entrée with rice.
  • ½ lb. dried black beans
  • 32 ounces tomato salsa, from jar
  • 1½ cup frozen corn, thawed