Tangy, spicy, salty and a little sweet!
It’s a fairly simple recipe as long as you don’t mind a little choppin’. Otherwise, the only other skill needed is being master of the can opener.
Sabby’s Black Bean & Corn Salsa
Mix all of the following, EXCEPT the cilantro, in large glass bowl, cover and chill overnight:
- (3) cans black beans, rinse and drain
- (1) can yellow corn mixed with (1) can white corn, rinse and drain; use about 3/4 of mix for salsa
- (3) cans Rotel w/chilies (drained)
- (1) red bell pepper, diced
- (1) green bell pepper, diced
- (2) fresh jalapenos, seeded and diced (use more or less to taste)
- ½ red onion, chopped
- (3) cloves fresh garlic, fine chopped
- 1/3 cup red wine vinegar
- juice of 1 lemon
- 1/8 tsp. cayenne pepper
- ¼ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. sugar
- ½ bunch cilantro, chopped
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This is what my salsa looks like tonight sans cilantro. It’s happily resting in the refrigerator, letting all of those flavors melt together.
- This recipe makes a HUGE amount so use a large bowl to mix it. I then divide it up, keeping some to top quesadillas or tacos on another day. Yum!
- Corn: If you can’t find white corn, I’m sure it doesn’t hurt to skip it. Just adds a little contrast. UPDATED: I used to use small cans of corn for this recipe, but found using some of two larger cans mixed together to be more frugal. So I mix one 14 oz can of white with one can of yellow and add 3/4 of that mixture to the salsa.
- Jalapenos: I usually buy 2, seed and chop 1 and see if it seems strong. If so, I only use 1 ½. The amount you use can depend on the crowd you’re serving too. My parents can’t handle near the spice that my husband and his friends like.
- Last minute: I’ll taste this tomorrow morning and see if it needs little more of this or that. Sometimes vinegar, sometimes sugar or salt. You decide.
I’m linking this up to the Tasty Tuesday Party at Balancing Beauty and Bedlam AND Tempt My Tummy Tuesdays at Blessed With Grace.Pin It