Recipe: Black Bean & Corn Salsa
Warm weather is upon us and there is nothing like relaxing with friends and enjoying some chips and salsa. Of all of the different “dips” that I like, this is one of my favorites. It’s also very simple to make. My mother used to make a similar recipe fairly often to be eaten like a salad. I say similar because I’m sure she would look at this recipe and think that it is nothing like hers. I have a tendency to make my own “version” of things. I’ve never really been able to follow a recipe exactly as written. I always have to throw my own little spin on it. I eat this as a salsa with my blue corn chips, but it can very well be eaten as a salad or added to a bed of greens.
2 Roma tomatoes
1 Medium red onion
1 Can of black beans (I prefer Goya brand)
1 Small bag of frozen corn (12 oz)
¼ cup of chopped cilantro
¼ cup of lime juice
1 tbs of chili powder
garlic powder to taste
salt to taste
- Rinse and drain black beans and place in a medium sized mixing bowl.
- Add thawed bag of corn to bowl.
- Chop the tomatoes, onion, jalapeño and cilantro and add to the bowl.
- Add lime juice and chili powder and stir.
- To finish, add garlic powder and salt to taste. Note: If you are using salted chips, you may want to go light on the salt you add to the salsa.
To really get the flavors to mesh together, allow to chill in the refrigerator for thirty minutes to an hour.