Black Bean and Corn Salsa

Preperation time
15 m
Skills level

Serving size
4
Country of origin

Preparation time: 15 m
Servings: 4

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained (I like Goya Beans)
  • 1 (11 ounce) can corn, rinsed and drained
  • 1/2 medium red onion, diced
  • 2 tablespoons cilantro, rinse well and chop
  • 1 plum tomato, rinse out seeds, diced
  • 1 teaspoon apple cider vinegar
  • squeeze of 1/2 lime
  • a drizzle or 2 of a good quality extra virgin olive oil
  • ground sea salt and black pepper to taste
  • optional: diced red pepper, or hot peppers, rinse seeds and finely chop (a little goes a long way with hot peppers and wear gloves!)
Recipe Type:
Course:

This is great as a salsa for serving tortilla chips or for adding into your tortillas paired with a spicy citrus tequila drink. Yummy! Here are the simple directions:

Open 1 can of black beans drained and rinsed well. 1 small can of corn drained and rinsed well. Set these aside. Next, chop a 1/2 medium red onion. Cut the tomato in half and rinse out the seeds, and dice.

In a bowl add the black beans, corn, chopped red onion, diced tomato, a drizzle of olive oil, 1 teaspoon of apple cider vinegar, a squeeze of half of a lime, sea salt, black pepper and chopped cilantro. Mix well. Let it sit in the fridge for a few hours to allow the flavors to meld.

Note: For an added pop of color you may add some chopped red pepper, or some jalapenos pepper. If so, rinse out the seeds and a little goes a long way with hot peppers.

Great app for game day! Enjoy!

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