Recipe Corner

This recipe comes from the Appetizers and Beverages section of the “Special Recipes from the Little Elm ISD Special Education Family” cookbook. This cookbook is available at the Little Elm Public Library in the Little Elm Town Hall.

Black Bean Salsa

By Aubrey Allman, speech therapist at Chavez Elementary School

1 can black beans, drained

1 can Mexi-corn

1 tomato, cubed

¼ cup finely chopped onions

¼ cup coarsely chopped cilantro

2 tablespoons lime juice

1 teaspoon garlic salt

¼ teaspoon ground cumin

Combine all ingredients in a medium bowl. Refrigerate overnight. Serve with dipping chips.

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