Bean and Corn Salsa

I figured it is about time that I contributed to this blog. Watch out this salsa will be something you crave! My mouth was watering the whole time I was making it, YUM!

3 T. lime juice(or 2 fresh squeezed limes)
2 T. balsamic vinegar
1/2 tsp. cumin
1/4 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 C. frozen corn, thawed (or 1 can of corn)
1 medium tomato diced
8 green onions, sliced
1/4 C. chopped fresh cilantro

Combine lime juice, vinegar, cumin, and salt in bowl; stir to mix well. Add beans, corn, green onions, cilantro and tomato; stir to mix well. Serve immediately or refrigerate overnight.

I added just a little more salt at the end to taste because I like things a little more salty. Enjoy.

Refried Beans

from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!