Three-Bean Salsa Recipe
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups chopped fresh tomatoes
- 2 jalapeno peppers, seeded and chopped
- 1/4 cup chopped green onions
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Tortilla chips
- In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
