Winter Black Bean and Corn Salsa

Salsa is an easy and inexpensive appetizer. There are lots of varieties and it never hurts to have a few choices in you recipe arsenal.  I used canned fire roasted tomatoes in this recipe because it’s winter and they actually have more flavor than what you would probably get in the store.

Winter Black Bean and Corn Salsa

Print Recipe

This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry

Servings

3 Cups

Servings 3 Cups

Winter Black Bean and Corn Salsa Print Recipe This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry Servings 3 Cups Servings 3 Cups

Ingredients

• 1 14.5 Oz. Can Diced Tomatoes Fire Roasted are great
• 1 Cup Canned Black Beans Drained and rinsed, use the whole can if you want
• 1 4 Oz. Can Chopped Green Chilies Drained and rinsed
• 1 11 Oz. Can Corn The kind with peppers in them, drained
• 1/2 Cup Finely chopped Onions
• 3 Cloves Garlic Minced
• 1/4 Cup Cilantro Chopped
• 1/2 Lime. Juiced
• 1 Tblsp. Minced Jalepeno More or less to taste
• 1/2 Tsp. salt
• 1/2 Tsp. Agave Nectar
• 1-1/2 Tsp. Cumin
• 1/2 Tsp. Cumin Seeds Lightly crushed
• 2 Tap. Rice Wine Vinegar
• 1/4 Tsp. Chili Powder What ever kind you like

Servings: Cups

Instructions

1. Combine the tomatoes, beans, corn and chilies in a medium bowl

   
2. Add the onions, garlic, jalapeno, and cilantro to the bowl, stirring to combine.
3. Add the remaining ingredients. Stir to combine and taste. Adjust The seasonings until it's just the way you want it.

   
4. Chill for several hours or overnight. Give it another taste before you serve it to see if it got happy enough.

   

Share this Recipe

Powered byWP Ultimate Recipe