Black Bean and Corn Salsa
From batona 17 years ago
- 240 minutes to make
- Serves 8
This salsa is a good dish on which to add whatever is in the refrigerator. It is a wonderfully spicy salsa to snack on. It works well with a beer.
Ingredients
- 30 ounces black beans, canned, rinsed and drained shopping list
- 1 cup frozen yellow corn kernals, defrosted and drained shopping list
- 1 cup frozen white shoepeg corn kernels, defrosted and drained shopping list
- 1/2 cup fresh cilantro, chopped shopping list
- 1 jalapeno, minced shopping list
- 1 large tomato, peeled and chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 vidalia or Bermida onion, chopped shopping list
- 3 green onions, thinly sliced shopping list
- 1 teaspoon chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 3 tablespoons lime juice shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 dash cayenne pepper shopping list
- salt, to taste shopping list
How to make it
- Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips.
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