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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.
Black Bean Corn Salsa
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.
Black Bean Corn Salsa
Ingredients
- 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
Instructions
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In a large bowl, combine all the ingredients. Cover and refrigerate until serving.
Ingredients
It is so simple to make this recipe. Combine these really fresh ingredients.
Black Bean Corn Salsa Plated
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