Name: Corn & Black Bean Salsa
Prep time: 15 min
Yield: 6
Cuisine: SouthWest
Ingredients: 1/3 cup (75 ml) olive oil; 3 tbsps (45 ml) FRANKS RedHot Original Cayenne Pepper Sauce; 3 tbsps (45 ml) red wine vinegar; 2 tbsps (30 ml) finely chopped cilantro leaves; 1 clove garlic, minced; 1/2 tsp (2 ml) Club House Chili Powder; 1/4 tsp (1 ml) salt; 1 can (341 ml) corn, drained; 1 can (540 ml) black beans, drained and rinsed; 1 large ripe tomato, chopped; 2 green onions thinly sliced

Makes

Servings

Prep Time

Minutes

Ingredients

1/3 cup (75 milliliters) olive oil
3 tablespoons (45 milliliters) FRANK'S RedHot® Original Cayenne Pepper Sauce
3 tablespoons (45 milliliters) red wine vinegar
2 tablespoons (30 milliliters) finely chopped cilantro leaves
1 clove garlic, minced
1/2 teaspoon (2 milliliters) Club House Chili Powder
1/4 teaspoon (1 milliliters) salt
1 can (341 milliliters) corn, drained
1 can (540 milliliters) black beans, drained and rinsed
1 large ripe tomato, chopped
2 green onions thinly sliced

directions

Whisk together oil, Frank’s RedHot Sauce, vinegar, cilantro, garlic, chili powder and salt in large bowl until well blended.
Add corn, beans, tomato and onions. Toss well to coat evenly. Cover and refrigerate 30 minutes before serving. Garnish with fresh lime wedges. Serve with grilled steak, chicken or burgers.

Nutrition Facts and Ingredients