|Homemade Black Bean and Corn Salsa |
Credit: Lynn Smythe
Ingredients for Black Bean and Corn Salsa Recipe
1 can (15 ounces) whole kernel corn - drained
1 can (15 ounces) black beans - rinsed and drained
1 can (14.5 ounces) diced tomatoes - chopped
1/2 cup red onion - diced
1 chipolte pepper in adobo sauce - minced
2 cloves garlic - peeled and minced
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cilantro leaves - chopped
Directions for Black Bean and Corn Salsa Recipe
Add the corn, black beans and tomatoes to a large bowl and stir together.
Stir in the remaining ingredients.
Chill the salsa in the refrigerator until ready to use.
Leftovers can be stored in the refrigerator for up to one week.
Recipes Tips and Suggestions
Any type of onion can be used in this recipe. White or yellow onion may be substituted for the red onion if desired.
For a less spicy version of the black bean and corn salsa, omit the chipolte pepper. Chipolte are smoked jalapeno peppers, which are available in small tin cans, usually packed in adobo sauce.
For a spicier version of black bean and corn salsa, add a few shakes of hot pepper sauce, in addition to the chipolte pepper.
Cilantro pairs well with lime; however, not everyone enjoys the taste of cilantro. Flat leaf parsley can be substituted for the cilantro, if desired.
Diced tomatoes are available either plain, or in flavored varieties, which are enhanced with herbs such as basil, garlic and oregano. Canned, diced tomatoes are packed in tomato juice. The entire can of tomatoes and juice should be added to the black bean and corn salsa recipe. 1 cup of chopped, fresh tomatoes, plus 1/2 cup of tomato juice may be used in place of the canned tomatoes.
A smoother, and creamier textured salsa can be created by processing the tomatoes, onions and garlic in a blender or food processor.
Read more at Suite101:
Black Bean and Corn Salsa Recipe: Tex-Mex Style Side Dish Flavored with Garlic, Lime Juice & Cilantro