Black Bean and Corn Salsa
Yield: 8-10 servings
Cook Time: None.
Tips: May be made a day in advance and stored in refrigerator.
Suggestion: Serve as a salsa with pita chips, corn chips or tortilla chips, or as a side dish (or use your imagnation!).
Black Bean and Corn Salsa can be served as a dipping salsa with tortilla chips,pita chips or corn chips, as a vegetable side dish and any other number of ways. While most salsa recipes contain tomatoes and/or tomato sauce, onion and cilantro, this lively salsa recipe combines black beans, kernel corn, tomatoes, red bell pepper, diced green chiles and fresh chopped cilantro, giving it unique and delightful flavor and texture, not to mention vibrant color! This festive mixture is then lightly seasoned and tossed with freshly squeezed lime juice, giving it a fresh and tangy citrus flair. This salsa couldn't be easier to put together (as you can see by the length of the recipe directions). If you're looking for a fresh salsa recipe to serve at a party or event, this one (along with pita chips, tortilla chips and/or corn chips) will certainly impress!
- 1 15-oz. can corn kernels
- 1 15-oz. can black beans
- 1 tomato, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1 4-oz. can chopped green chiles
- 3 tablespoons finely chopped fresh cilantro
- 4 tablespoons lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
In a medium mixing bowl, add all ingredients in order listed and toss gently to combine. Store in refrigerator for 1 hour up to overnight.