INGREDIENTS
SALSA:
2 14 ounce cans
black beans, rinsed and drained
1 cup
frozen corn
1 14.5 ounce can
petite diced tomatoes, undrained
2
tomatoes, chopped
1
yellow onion, diced small
1
jalapeño pepper, minced
2 cloves
garlic, minced
1
shallot, minced
1
tomatillos
1
bunch cilantro, chopped
juice from ½ a lime
1 1/2 tbsp
cumin
1 tbsp
olive oil
1 tbsp
white vinegar
1/2 tsp
salt (more if needed)
1/4 tsp
black pepper
TORTILLA CHIPS:
6
6-inch white corn tortillas
Cooking spray or olive oil
salt