How much of a salsa fan are you? Don’t mean the Latin dance salsa but the food. There is so much to salsa than just your average restaurant style salsa. Salsa comes in many different varieties, from sweet to savory. From big to small, everyone in my family loves salsa and will have it with almost everything. Most people seem to think making salsa is a complicated, time consuming dish because of all the chopping and dicing. This black bean and corn salsa is colorful, flavorful, healthy and not to mention very versatile. It can be used as an appetizer, side with an entree such as chicken or even to bring for a potluck.
- 3 roma tomatoes, cored and diced
- 1-2 jalapeno peppers, stems removed, seeded and diced (add more/less to taste)
- 1 large red bell pepper, cored and diced
- 1 large orange bell pepper, cored and diced
- 1 large yellow bell pepper, cored and diced
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 (15-ounce) can of whole kernel corn, drained
- 1 cup chopped fresh cilantro, loosely-packed
- 2/3 cup chopped red onion (about half of a small red onion)
- 2 tablespoons freshly-squeezed lime juice (about 1 large lime)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined. Add the juice to the bowl of salsa. Then toss everything until combined. Serve immediately, or cover and refrigerate for up to 48 hours.
Don’t hesitate to try it, I know it’s a lot of ingredients but those ingredients can all be found at your local grocery store and some you may already have. So enjoy !
Written By: Cynthia L, Staff Writer, Modern Domestic