A coworker gave me a ton of corn, so I decided to make some black bean and corn salsa. I had tons of it, so I made some empanadas. I made different dough than I usually do and it was really crumbly, so rather than keep trying to roll it out, I made open-faced empanadas. Warmed up with more cheese on them, they were delicious!
Black Bean and Corn Salsa
2 c cooked corn
1-15 oz can black beans, drained and rinsed
1-15 oz can ro-tel
chopped cilantro
1 jalepeno, finely chopped
1/2 onion, chopped
several squirts lime juice
2-3 tbsp balsamic vinegar
No comments:
Post a Comment