black bean & corn salsa

2010 March 10

Craving a snack but want to keep it healthy?  This black bean & corn salsa will satisfy your munchy urge and not destroy your diet.  It’s fresh and healthy and goes great with my favorite, blue corn tortilla chips.  Or, if you are feeling ambitious, try making your own tortilla chips!  As spring arrives, I’m feeling the need for fresh tasting foods, and this salsa satisfies this perfectly.  With this on hand, you will never feel guilty about snacking again!

black bean salsa-2

BLACK BEAN & CORN SALSA

You’ll Need:

1 red onion

1 bag frozen corn

2 fresh jalapenos

2-3 vine ripe tomatoes

fresh cilantro to taste

1 can of whole black beans

salt to taste

tortilla chips

Directions:

Place about half the bag of frozen corn into mixing bowl. If the corn is frozen, you can thaw in microwave, but make sure not to cook the corn. Finely chop half of red onion.  Chop tomatoes into small pieces and be sure to remove the seed centers ( this helps to keep the salsa from getting too soupy.)  Chop jalapenos making sure that you want to scrape out the seeds.  Drain and rinse black beans to remove the juice.  Finely mince about 2 Tbsp. of fresh cilantro (remember this is up to you, if you like it add more, if not…feel free to take it out!)  Place all ingredients in bowl with corn and mix till all the ingredients are well incorporated.  Taste salsa and add salt to your liking.  You might find it doesn’t even need it!

black bean salsa-1

Now take a chip and dip it!  It’s that simple but will have you going back for more.

Buen Apetito!

Jamie

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11 Responses leave one →
  1. mary permalink
    March 11, 2010

    I made this same salsa, but roast the corn in the oven at 425 F. for 10-12 minutes, with 2 tblsp.
    olive oil.

    I also toss it with a few tablespoons of fresh lime, 1 tsp. cumin, cider vinegar and a little
    olive oil. It’s yummy either way though, lol!

  2. March 11, 2010

    Great photos!

    I love this recipe. I make it all the time in the summer but I have a tendency to eat it more as a salad than a dip!

  3. admin permalink*
    March 11, 2010

    That sounds great! I’ll have to try that on my next batch, b/c it goes fast!

  4. March 11, 2010

    Wow Mary, That sounds incredible! We’ll definitely have to give those suggestions a try next time!!

  5. March 22, 2010

    Your black beans salsa pics look really appetizing. I have a recipe on how to make black beans from dried beans without any seasonings. Love to hear any comments.

  6. Jamie permalink*
    March 22, 2010

    Dgrub-It’s great with rehydrated dried black beans!! I’ve done it and it’s wonderful. Using canned beans is just a convenience ….and sometime we need them ;)

  7. April 23, 2010

    That sounds great! I’ll have to try that on my next batch, b/c it goes fast!

  8. April 5, 2011

    I made this tonight and loved it! I used it instead of prepared corn & black bean salsa for use with this shrimp taco recipe from Hungry Girl which was shown today on Rachael Ray:
    http://www.cookingchanneltv.com/recipes/lisa-lillien/shrimp-cocktail-tacos-recipe/index.html

  9. May 2, 2012

    Hi there! Love your site and wanted to let you know that I am linking back to your post today at my blog. You can check it out here. Thanks for sharing the delish recipe! :) http://www.bakedbyjoanna.com/2012/05/celebrating-with-a-fiesta-of-food.html

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  1. Salsa Recipes with Flavors That’ll Dance On Your Tongue | Yummly
  2. Celebrating with a Fiesta of Food | Baked by Joanna

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