Tuesday, December 28, 2010

BBQ Black Bean and Corn Salsa

Because we all tend to munch on snacks and finger foods during the New Year's holiday, I am going to post a few different recipes for some yummy appetizers that are quick to throw together and feed a crowd. My mom invented this recipe one summer for a family bbq we had one evening. It contains simple ingredients and makes plenty for a medium-size group of people. The smoky barbecue flavor really adds a zing to any menu. I recommend making it at least 5-6 hours before the party so all of the flavors can absorb together. (Picture courtesy of Chili Cheese Fries)

  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can rotel (I use mild, but any type of heat can be used here)
  • 1/2 c. onion, finely diced
  • 1/3 c. cilantro, chopped
  • 1/2 - 1 cup bbq sauce
  • 1/2 Tbsp. lime juice
  • 1/2 tsp. chili powder

Add corn, black beans, rotel, onion and cilantro to a large bowl. Add bbq sauce until all ingredients are covered. Stir in lime juice and chili powder until combined. Refrigerate for at least 6 hours and serve cold with tortilla chips.

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