Spice up your snack time with this black bean and shoepeg corn salsa. It's a zesty, fresh, and slightly rebellious take on your salsa expectations.
1 can (16 ounce size) black beans, rinsed and drained
1 can (12 ounce size) white shoepeg corn, rinsed and drained
1/4 cup minced cilantro leaves
1/2 cup chopped green bell pepper
1 medium purple onion, chopped
4 medium tomatoes, seeded and chopped
1 jalapeno, seeded and chopped
1 tablespoon canola oil
3 tablespoons fresh lime juice
1 teaspoon salt
1 teaspoon garlic powder
Combine the black beans, corn, cilantro, bell pepper, onion, tomatoes, and jalapeno in a bowl. Mix well.
Drizzle the black bean mixture with the oil and lime juice. Stir in the salt and garlic powder. Mix well.
Cover the bowl and refrigerate the salsa for a minimum of 2 hours or up to 12 hours.
Serve the bean and corn salsa with tortilla chips.
Rinse and drain the beans and corn thoroughly to remove the "tinny" flavor.
Chop the vegetables into uniform sizes for a consistent texture.
Taste and adjust the seasoning before refrigerating.
Let the salsa sit at room temperature for a few minutes before serving if refrigerated overnight.
Gently mix the salsa to avoid crushing the ingredients.
Garnish with extra cilantro or lime wedges for serving.
Yes, fresh corn can be used. Boil or grill it and then cut the kernels off the cob.
If cilantro isn't to your taste, you can use parsley or skip it altogether.
Yes, you can add more jalapenos or include a different type of hot pepper like serrano or habanero for extra heat.
Olive oil or avocado oil can be used as substitutes for canola oil.
Refrigerating for at least 2 hours allows the flavors to meld, but you can chill it for longer for enhanced taste.
Yes, ingredients like avocado, mango, or black olives can be added for different flavors and textures.
Store the leftover salsa in an airtight container in the refrigerator for up to 3 days.
Yes, it's great as a topping for grilled meats, fish, tacos, or mixed into salads.
It pairs well with pita chips, crackers, or as a side with rice and beans.
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reviews & comments
September 26, 2009
This recipe is amazing, everyone that tried it absolutely loved it! It is great to eat on its own as a side, or with tortilla chips, or even on chicken, rice, etc. It does take a while to cut everything, but it is such a large amount that it lasts a while and can be used again with other meals. I really recommend this! And it's healthy, there is no way to go wrong!
March 9, 2009
absolutely wonderful! It disappeared like magic. Will double the recipe next time.
July 25, 2008
This is very good! Lots of lime seems to be the key and people love it!
not bad, alittle time consuming to cut the ingrediants.There is not a whole lot of flavor and I even added extra garlic