While at the grocery store a few months ago, I saw a recipe for southwestern salsa. The ingredient list (Rotel, black beans, corn, onions, garlic, etc.) intrigued me enough to where I decided to make it. I’m very glad that I finally did. Southwestern salsa is very flavorful, with the tomatoes, chiles, corn, beans, and spices going together perfectly. This salsa would also be great as a topping for eggs, chicken, or salad.
1 (dry) pint cherry tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can of corn, drained
1/4 cup diced onion
1 4 oz can of green chiles
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon of fresh cilantro (optional)
Toss all the ingredients together in a medium bowl. Cover bowl with plastic wrap and store in refrigerator for up to 4 days. That’s really it.
Source: Recipe is a Simplifiedbaking.com original.
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