-One 27 ounce can Allens Black Beans with Vidalia Onions; drained
-1 medium tomato, diced
-1/2 cup red onions, diced
-1 tablespoon cumin
-1 teaspoon hot sauce
-1/4 cup cilantro, rough chopped
1. Add one drained 27 ounce can of Allens Black Beans with Vidalia Onions, 1 medium diced tomato, 1/2 cup of diced red onions, 1 tablespoon of cumin, 1 teaspoon of hot sauce, and 1/4 cup of rough chopped cilantro to a bowl and mix together.
2. Serve with your favorite tortilla chips.
Steven Brooks is the Executive Chef at Springdale Country Club.