Vegetable Salsa

2 tablespoons olive oil
2 tablespoons red wine vinegar
3 garlic cloves — minced
1 cup chopped plum tomato
1/3 cup chopped green onions
1 teaspoon chopped fresh cilantro
1 (15-ounce) can black beans — rinsed and drained
1 (11-ounce) can shoepeg white corn — drained
1 (4.5-ounce) can chopped green chiles — drained
4 ounces baked tortilla chips — (about 40 chips)

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in tomato and next 5 ingredients (tomato through chiles).

Serve with chips. Yield: 8 servings (serving size: 1/2 cup salsa and 5 chips).


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