Friday, March 11, 2011

Bean Salsa.

Bean Salsa from Beckie:

Drain and rinse:
1 can red kidney beans
1 can black beans
1 can Rotel tomatoes (mild)
1 bunch chopped cilantro
2 cloves garlic, minced
1 can supersweet corn (or 8 oz. frozen, rinsed with warm water)

Mix. Cut in chunks of aocado and serve with chips. **Will last about 3 days in fridge. (add avocado just before serving)

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