Name: Black Bean and Corn Salsa
Ingredients: 30 ounce black beans, rinsed and drained; 1 cup frozen yellow corn kernals, defrosted and drained; 1 cup frozen white shoepeg corn kernals, defrosted and drained; 1/2 cup fresh cilantro, chopped; 1 jalepeno, minced; 1 large tomato, peeled and chopped; 2 cloves garlic, minced; 1 large sweet onion (Bermuda, Florida, Maui, Vidalia), chopped; 3 green onions, thinly sliced; 1 teaspoon chili powder; 1 tablespoon ground cumin; 3 tablespoon lime juice; 1/4 teaspoon ground black pepper; 1 pinch cayenne pepper; salt to taste

Black Bean and Corn Salsa

1 Comment

This healthy salsa recipe makes a great afternoon snack with baked tortilla chips or a filling for whole-wheat tortillas. Serve Black Bean and Corn Salsa over grilled vegetables for a healthy meal.

Ingredients

30 ounces black beans, rinsed and drained
1 cup frozen yellow corn kernals, defrosted and drained
1 cup frozen white shoepeg corn kernals, defrosted and drained
1/2 cup fresh cilantro, chopped
1 jalepeno, minced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 large sweet onion (Bermuda, Florida, Maui, Vidalia), 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 pinch cayenne pepper
salt to taste

Instructions

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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kmcartoonity 62072 74

Mar 02, 2017

I am unsure what those shoepeg corn kernels are, as I have never seen them around where live. I think I will use an equivalent amount of fresh bi color corn when I try this salsa recipe. I think since it has protein in it with the beans, it would make an awesome filling for quesadillas, or even on its own!