Sunday, June 6, 2010

Corn and Black Bean Salsa

I love salsa! I love all sorts of salsas. I'm not big on too much heat, I am more of a mild Salsa kinda person. The following recipe can be made with a little heat or lots of heat....just add more jalapenos.



Here is what you need:

1-2 cans of black beans - rinsed and drained
2 cups frozen and thawed corn
1/2 sweet onion, diced
2 juicy tomatoes, diced
1-2 jalapenos (depending on amt of heat you want)
1/2 bunch of Cilantro
1 - lemon or lime
2 TB vinegar
1 clove minced garlic
1/4 ts. ground cumin
salt
pepper


First thaw your corn, rinse and drain your black beans. Dump it all in a large bowl. Chop up your onions, tomatoes and jalapenos. I only put 1/2 of the jalapeno in mine. I later went back and put the other half in it. I have never made anything with Jalapenos and I won't lie, I was scared!!!  I thought for sure it was going to be super hot and I wasn't going to be able to handle it!! However, as I found out, that wasn't the case, so I added the other half. Next time I make it, I may put in more.....ya never know!



I'm not scared of you little Jalapeno........!!!

So back to the recipe.  Chop up the cilantro add everything to the corn and black beans. Stir it up. Next add 1 clove of garlic, minced. (I used my handy dandy pampered chef gadget, love that thing). Add the juice of 1 lemon or lime. My preference is lime, but I used a lemon for this batch. Pretty much the same results....they both are great.

Finally add the cumin, vinegar, dash of salt and pepper. Mix it all up really good. Let it sit out on the counter for a couple hours for all the flavors to mingle. Serve with Tortilla chips. Yummmmy!  It's so good!

Enjoy!

2 comments:

Cami said...

Hi Tracy! Your corn and black bean salsa sounds yummy! You mentioned you never "cooked" with Jalapenos before, but in the recipe, you didn't mention having to cook the salsa. Do you just let it sit for a couple of hours? Just needed some clarification if it must be cooked for a while or not. I love homemade salsa! Hugs, Cami

Tracy V. said...

No, you do not cook the jalapeno. It is fresh, raw jalapeno. Thanks for looking!

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