This black bean corn salsa recipe is a very versatile recipe. You can serve it as an appetizer; as a accompaniment to tacos or enchiladas or a topping on grilled chicken. As a quick aside, I think I have noted in some recent posts that I want to start narrowing some of my food focus so I can get better with my cooking. You know the whole saying, practice makes perfect. I looked to find out some history on Mexican food to understand the origin more. What I learned is that some Mexican food dates back to 7000 BC and is still the same today. I think much of this black bean salsa must have existed for a long time because no cooking is necessary. That may be a reach but I am going with it.
I like the idea that the black beans are healthy and the other ingredients provide texture and round out the flavors. This black bean corn salsa is colorful, fresh and tasty.
- 1 cans (15-1/4 ounces each) whole kernel corn, drained
- 1 cans (15 ounces each) black beans, rinsed and drained
- 8 red and yellow cherry tomatoes, halved
- 1 medium red onion, chopped
- 3/4 cup minced fresh cilantro
- 4 jalapeno peppers, seeded and chopped
- 1/4 cup lime juice
- 3 tbsp olive oil
- 1/2 teaspoon salt
- In a large bowl, combine all the ingredients. Cover and refrigerate until serving.
It is so simple to make this recipe. Combine these really fresh ingredients.