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Black Bean Salsa

15 oz cans of black beans drained and rinsed
1 11 oz can of white shoe peg corn drained
6 tablespoons of lime juice
6 tablspoons of olive oil
1 1/2 teaspoons of cumin
1/2 cup of red onion chopped
1/4 cup cilantro
1/2 teasponn of salt
1 cup of fresh diced tomato
Chopped jalpeno pepper

Combine everything except tomatoes. Cover and refiregerate overnight. Add the tomatoes just before serving; you may also want to add in a little bit more lime juice and add a little chopped jalepeno.

Let it sit in the frige for a couple of hours taste and reseason.

Serve it with Tostito scoops.