When it comes to snacking, chips and salsa are a match made in ... well, Mexico!
There are times we want to be a little more impressive than just opening a jar and pouring it into a bowl (if you even take the time to pour it into a bowl).
Then there are times when we want to (or need to) get a couple of our daily vegetable servings while we snack.
That's when you need this super-easy, veggie-loaded, Corn and Black Bean salsa on your table.
Step 1: Bowl
Choose a pretty bowl. Or an ugly one ... no one will care.
Step 2: Black Beans
Drain and rinse one (15 oz) can black beans and add to the bowl.
Step 3: Corn
Add 2 cups frozen sweet corn that has been defrosted and drained. If you have fresh sweet corn, by all means use it!
Step 4: Tomatoes
Add 3-4 cups diced fresh tomatoes.
Step 5: Onions
Add 1 cup finely diced white, yellow or red/purple onion.
Step 6: Green Pepper
Add 1 cup diced green pepper.
Step 7: Jalapeno Pepper
Add 1/2 cup finely diced jalapeno pepper. Use more or less for desired heat. Remove seeds and membranes from jalapeno to reduce heat levels.
Step 8: Fresh Cilantro
Add 1/4-1/2 cup diced fresh cilantro. Omit cilantro if you are one of those people who cannot stand the flavor.
Step 9: S&P
Add 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 10: Lime Juice
Add the juice of one lime.
Step 11: Stir
Gently fold the ingredients together until evenly distributed.
Step 12: Garnish and Serve
Garnish salsa with more cilantro and lime wedges and serve with tortilla chips.
This also serves as a great fresh condiment for tacos and a base for soups and salads.
For the full description and more ideas to customize this recipe, check it out on my blog at picniclifefoodie.com!