Saturday, April 28, 2012

Black Bean and Corn Salsa

I found this recipe on the Food Network's website and tweaked it a bit to suit our taste!  Hope you enjoy it!


  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels (I used the white corn)
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Cilantro (chopped) add to taste


Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate! 

We has this with our taco/burrito dinner and everyone loved it.  Some of us ate it on our burritos, others used it like a salsa and dipped chips in it and others just ate it with a spoon.  Super easy and yummy!

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