Corn and Black Bean Salsa
Makes:
4 cups
Total Time:
30 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 5 large tomatoes, skins and seeds removed, diced
- 1 can (15.5 oz.) Goya black beans, drained and rinsed
- 8 green onions, chopped fine
- 1 Tbsp. finely chopped cilantro
- 1 ½ cups corn kernels, blanched
- 7-10 banana pepper rings, diced
- 1 jalapeno pepper, seeded and diced
- 1/4-1/2 cup vinegar
- 2 cloves garlic, crushed (optional)
- Salt and pepper to taste
make it
Mix all in large bowl, serve with tortilla chips.
Notes
You can use a food processor to chop everything, except the beans and corn. If you do, then drain the excess liquid before adding the vinegar, beans and corn.
I prefer to make this the day before I serve it. This allows all the flavors to blend.
Fresh corn is best, but frozen is OK.
This is not a very spicy salsa. If you want more heat, add more peppers or a hot sauce.
