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Black Bean and Corn Salsa

A recipe that is so versatile you will find ways to use it with everything!

Source: EFNEP Recipe

Course: Fresh Salsas

Cuisine: Mexican

Main Ingredient: Beans

Serves:

Ingredients

  • 1 can Black Beans Drained and rinsed. Optional: No salt added
  • 1 can Corn Drained and rinsed. Optional: No salt added. Optional: 1 1/2 cups frozen corn, thawed
  • 2 Lrg Tomatoes Seeded and diced
  • 1 Red Bell Pepper Seeded and diced. Optional: Use an orange bell pepper
  • 1 Jalapeno Seeded and minced. Optional: Don't seed if you want a spicier salsa
  • 1 Red Onion Diced
  • 1 Bunch Cilantro Use leaves, mince. Optional: Use entire plant including stems, mince finely
  • 2 Limes Juice only
  • Sea Salt To Taste
  • Black Pepper Preferably freshly grounded, to taste.
  • Garlic Powder To Taste
  • Cumin/Comino To Taste
  • Avocado Diced

Directions

  1. Seed and dice Tomatoes and place in large bowl.
  2. Sprinkle seasonings liberally on the Tomatoes: Sea Salt, Black Pepper, Garlic Powder, and Comino.
  3. Seed and dice the Red Bell Pepper and add as a layer on top of the diced Tomatoes. Optional: Sprinkle with a dash of Sea Salt and Pepper.
  4. Continuing to layer the rest of the other vegetables. Next will be the Jalapeno. If you want it spicy, leave the seeds and mince. If not, seed and mince. Add to bowl of cut vegetables. Optional: Sprinkle with a dash of Sea Salt and Pepper.
  5. Dice the red onion. Add to cut vegetables.
  6. Mince the cilantro leaves and add to the vegetables. Optional: Sprinkle with a dash of Sea Salt and Pepper.
  7. At this stage, add the juice of one Lime.
  8. Mix together all the cut vegetables so far. At this stage you have a basic "Pico De Gallo."
  9. Add the drained and rinsed Corn to the vegetables. Sprinkle with Black Pepper.
  10. Add the drained and rinsed Black Beans on top of the corn.
  11. Sprinkle seasonings liberally on the Black Beans: Sea Salt, Black Pepper, Garlic Powder, and Comino.
  12. Add the remaining juice of 1 lime on top of the Black Beans.
  13. Mix Corn and Black Beans into the other mixed vegetables to turn the "pico de gallo" into a Black Bean and Corn Salsa.
  14. Place in a sealed container and let marinate for at least 2 hours. Preferably over night. The fresh salsa will last up to 5 days in the fridge in a sealed container.
  15. Dice Avocado into the salsa for individual portions just before eating.
  16. Use your imagination for how to eat it!
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