With black beans, corn, peppers and cilantro, this Black Bean and Corn Salsa is colorful, tasty and nutritious. Eat a rainbow!
I should have posted my recipe for Black Bean & Corn Salsa yesterday—it was Cinco de Mayo after all! But with finals coming up, any thoughts of celebrating (and posting) had to be limited. Chips and salsa, yes; Margaritas, no.
Although I’ve never made it before, this salsa has been a staple at family events for ages. It was my sister’s go to potluck dish– until she stopped eating beans. Noooo!
So, since it was a favorite of mine, I figured I better take over.
I made the salsa from her recipe, but couldn’t help adding a few things. First, I minced up a garlic clove (having enjoyed that in my recent Portuguese Tuna Salad), then tossed it in with a little cumin for some heightened flavor. Finally, in my best add-a-veggie manner, I diced a red pepper and threw that in too.
Since I’m trying to eat local this year, the red and jalapeno peppers came from my freezer. While most frozen fruits and vegetables can’t be used like fresh, I’ve had some luck with raspberries and blueberries, so decided to live dangerously and experiment.
Verdict? Yes, you can chop up frozen peppers for a salad just fine!
Happy (belated) Cinco de Mayo.
- 1 15-ounce can black beans
- 1 15-ounce can corn (or about 1 ½ cups frozen corn, thawed)
- 1 small red onion, finely chopped
- 1 large tomato, chopped
- 1 jalapeno pepper, finely diced
- 1 red pepper, chopped
- ¼ - ½ cup chopped cilantro
- 1 garlic clove, minced or pushed through garlic press
- ½ - 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
- Juice from 1 lime
- Tortilla chips for serving
- Mix salsa ingredients.
- Serve with tortilla chips.
- Portuguese Tuna Salad
- Maple Strawberry Rhubarb Crisp