Black bean & corn salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh corn* -- cut from cob |
| 1.00 | cup | Canned black beans -- rinsed |
| 1.00 | And drained | |
| 1.00 | medium | Sweet red pepper -- chopped |
| 1.00 | Jalapeno pepper -- seed & | |
| 1.00 | Finely chop | |
| 1.00 | Clove garlic -- pressed | |
| 2.00 | tablespoon | Lime juice |
| 2.00 | teaspoon | Fresh cilantro -- chopped |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients.
Makes 4 cups of salsa.
Cook's Notes: 1½ cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions.
Recipe By : Southern Living
Related recipes
- Black bean & papaya salsa
- Black bean & salsa salad
- Black bean \"salsa\"
- Black bean and corn salsa
- Black bean and corn salsa #1
- Black bean and corn salsa #2
- Black bean and corn salsa 2
- Black bean and mango salsa
- Black bean salsa
- Black bean-and-corn salsa
- Black bean-mango salsa
- Black bean-tomato salsa
- Corn and black-bean salsa
- Corn black bean salsa
- Corn, black bean, and roasted red pepper salsa
- Easy black bean & corn salsa
- Easy black bean and corn salsa
- Elf black bean and corn salsa
- Grilled corn and black-bean salsa
- Tropical fruit & black bean salsa