Recipe

Black Bean And Corn Salsa Recipe

Add Step-by-Step Photos	Batona / All my dishes 2 years, 7 months ago 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. Prep:15m Cook:240m Servings:8	Batona
	mexican salsa vegetarian

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Ingredients

30 ounces black beans, canned, rinsed and drained

1 cup frozen yellow corn kernals, defrosted and drained

1 cup frozen white shoepeg corn kernels, defrosted and drained

1/2 cup fresh cilantro, chopped

1 jalapeno, minced

1 large tomato, peeled and chopped

2 cloves garlic, minced

1 vidalia or Bermida onion, chopped

3 green onions, thinly sliced

1 teaspoon chili powder

1 tablespoon ground cumin

3 tablespoons lime juice

1/4 teaspoon ground black pepper

1 dash cayenne pepper

salt, to taste

Directions

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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Comments

deedeec 1 year, 8 months ago said:
Yum, love black beans. I use to buy a delicious black bean and corn salsa from my local Deli, but then they discontinued it. :(

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