Dip Day Oh Yeah! Today we have a chunky bean salsa brought to you by April Barnette. Enjoy!
Chunky Bean Salsa
2 cans black beans-drained and rinsed
1 can whole corn-drained
1 can Rotel-drained ORIGINAL
1 can Rotel-drained HOT
1/2 large purple onion-chopped
1 bunch cilantro-chopped
2 TB olive oil
1 TB red wine vinegar
3-4 TB lime juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
-Mix all and refrigerate at least 24 hours. Best served with organic white corn and blue corn tortilla chips. Optional: Chop and add avocado before serving.
It's healthy and yummy!
Cupcake Wishes and Cookie Dreams! :)
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