Black Bean Salsa

This is not very Thanksgiving-y but if you're making an appetizer this is always a crowd pleaser! This Paula Deen recipe is one of my very favorites. It's made with all fresh ingredients so it tastes fantastic and the best part is that it is SUPPOSED to be made the day before!


Black Bean Salsa
Two 15 oz cans Black Beans, rinsed and drained
One 17 oz package frozen whole-kernel corn, thawed
2 large tomatoes, seeded and chopped
1 small onion, chopped
1/8 to ¼ c Chopped Fresh Cilantro
3 to 4 T Lime Juice
1 T Red Wine Vinegar
Salt and Pepper to Taste
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer or with grilled chicken breast as a meal.