Delicious salsa with black beans for something a little more substantial than your typical dip. With a bite from jalapeno, this chunky salsa is great on tortilla chips or quesadillas.
2 cans (15.25 ounce size) whole kernel corn
2 cans (15 ounce size) black beans
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro or Italian parsley
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
tortilla chips
Rinse and drain the corn and beans and combine in a bowl. Add the tomatoes, red onion, cilantro, jalapenos, lime juice, and salt. Mix well.
Cover the bowl and refrigerate for 30-60 minutes or up to 4 hours. Stir before serving.
Serve with tortilla chips or use in tacos, on nachos, etc.
Always taste and adjust the seasoning before serving.
Letting the salsa sit longer improves the flavor, so consider making it a few hours in advance.
Use a serrated knife to easily chop tomatoes without crushing them.
Mix in diced avocado right before serving for a creamy texture, but be mindful that it won't last long in the salsa.
Chopping ingredients uniformly improves the presentation and eating experience.
Use lime zest along with lime juice for extra citrus flavor.
Experiment with different types of beans, like pinto or kidney beans, for variety.
For an extra kick, add a dash of hot sauce or cayenne pepper during mixing.
If you prefer a smoother salsa, blend it briefly in a food processor.
You can use canned tomatoes instead of fresh in this recipe. Just be sure to drain them well to reduce excess moisture and adjust the seasoning as needed, as canned tomatoes may have added salt or flavoring.
You can use frozen corn. Just make sure to thaw and drain them well before mixing into the salsa.
To make a milder salsa, you can reduce or omit the jalapenos. Alternately, if you want a spicier salsa add some of the seeds and membranes from the jalapenos, as they contain most of the heat.
It is best to let the salsa sit in the refrigerator for at least 30 minutes to a few hours. This resting time allows the flavors to meld and develop.
Store any leftover salsa in an airtight container in the refrigerator, where it can last for about 3-5 days. The flavors may continue to meld during storage. You may need to drain off excess accumulated liquid before serving.
Salsa generally does not freeze well because the texture of the vegetables can become mushy when thawed. However, if you need to, freeze it in an airtight container for up to 2 months, knowing the texture may change.
If you don't have fresh cilantro, you can use Italian parsley as a substitute, though the flavor will differ. You can also leave it out entirely if you're not a fan.
For a smoky flavor, you can add smoked paprika or roast the jalapenos before chopping them. You could also try using chipotle peppers for added smokiness and heat.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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