Kristen’s “Canned” Salsa

1 can Rotel tomatoes, drained and chopped
2 ears fresh corn (cooked), cut from the cob
1 can black beans, rinsed and drained
1/4 large onion, diced
2 cloves garlic, pasted
1 lime, juiced
1 tsp cumin
1/2 tsp dried cilantro (1-2 tbsp fresh)
Salt and pepper, to taste

Mix all ingredients together, stir to combine well. You can eat immediately, but I recommend refrigerating for an hour to meld flavors.

To paste garlic, mince finely and then sprinkle with salt. Using the back of your chef’s knife, press down on the garlic until a paste forms.



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