Saturday, November 5, 2011

Black Bean and Corn Salsa

This post is late in coming, as are all my posts lately.  (Can you use late and lately in the same sentence?)  Any-who..This is one of my husbands favorites.  It's our favorite vegetarian meal and easy peasy.  We like to use fresh tomatoes of course, however, this works very well with canned tomatoes any time of year.  It's so fast to put together that when life gets busy we probably  have it once a week.   It makes a great appetizer as well, as my husband and his brother can tell you.  I think that dh was just having fun showing off his cooking skills to his brother while they visited because we rarely see them.

The recipe is written for either canned or un-canned ingredients.

Black Bean and Corn Salsa

1 can or 2 cups Black Beans
1 can or 2 cups Corn
1 can or 1-2 cups chopped tomatoes
1/2 cup chopped green onions
1/4 cup fresh chopped cilantro
1/2 teas. Cumin
1-2 chopped jalapeno (or preferred hot pepper) peppers - or to taste
Salt to taste

Mix together and serve.

We also often add a dash of vinegar or lime juice, pepper, green or banana peppers. Regular onions if no green are available, but in smaller amount. I have been known to use a few teaspoons of dried cilantro if no fresh is available.

It's great rolled in soft tortillas with all the other fixin's - lettuce, cheese, sour cream... - or as a dip with chips.
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