There’s this great Mexican restaurant nearby that serves black bean salsa with corn chips before the main course. I have been wanting to recreate this salsa because it’s hard to stop eating it. The salsa is easy to throw together and has great flavor. It works nicely as a condiment for chips or in tacos, burritos, tostadas, etc. The spiciness can be dialed down by adding fewer jalapenos and cayenne or increased by adding serrano peppers which are quite a bit spicier. The corn provides an element of sweetness and the white and green onions a good amount of texture and crunch. I think the recreation of the restaurant’s salsa was a success because once again it was hard to put the bowl down and save room for dinner!
Black Bean and Sweet Corn Salsa
(makes about 4 cups)
Printable Version
Ingredients:
- 2 cups black beans
- 1 1/2 cups sweet corn
- 1 small white onion, diced
- 1 tomato, diced
- 1 green onion, diced
- 1 handful cilantro, chopped
- 2 jalapenos, minced
- 1 lime, juice
- 2 tbsp corn oil
- dash cayenne
- salt and pepper to taste
Directions:
- In a bowl, mix all ingredients together.