Introduction: Corn and Black Bean Salsa
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!
Third Prize in the
Snacks Contest 2017