Black Bean & Corn Salsa

black bean and corn salsaChips and salsa are always a delicious appetizer, but they're also a little ho-hum. All salsas, however, aren't created equal, and this black bean and corn version can really spice up your chip dipping.

While you can play with the proportions you like and spice it up or done, this is a good basic recipe from Kaboose. It's so fresh and full of healthy vegetables and no oil at all. I like to serve it with some baked chips, in a salad, or in tacos for a nice Tex-Mex twist.

  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels – frozen, canned or fresh cooked
  • 1/2 medium sweet red pepper, chopped
  • 1/2 medium red onion, chopped
  • 1/2 cup finely diced ripe tomato
  • 1/4 cup chopped cilantro
  • 4 green onions, chopped
  • 2 fresh jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced (I use more)
  • 2 tbsp lime juice
  • 1 tsp salt
In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.

Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.

Image via Luke Wisely/Flickr
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