Southwestern Salsa with Black Beans and Corn
The recipe Southwestern Salsa with Black Beans and Corn is ready in around 45 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. This hor d'oeuvre has 342 calories, 13g of protein, and 13g of fat per serving. This recipe serves 10. Head to the store and pick up purple onion, garlic cloves, ground pepper, and a few other things to make it today.
Instructions
Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.