Black Bean Salsa Recipe - How to Make Black Bean Salsa

Chop up 1 medium tomato into small chunks.

Chop up 1 medium-sized onion and place into the bowl.

After cleaning your green bell pepper, chop it into small cubes.

Add as much cilantro as you want, but I used half of a bushel and finely chopped it.

Rinse 1 can of black beans thoroughly.

Cook your corn and let it cool before placing it into the bowl.

Rinse your jalapeños and place them into a blender.

Pour 1 1/2 cups of balsamic vinaigrette into the blender.

Add 1 tbsp of minced garlic to the blender.

Blend for 1 to 2 minutes or until chunks are gone.

Squeeze in the juice of 1 medium lime and blend again.

Pour the dressing into the bowl and mix thoroughly.

Add more balsamic vinaigrette as needed and continue to mix.

Cover your salsa and place it in the refrigerator for 1 to 2 days.

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