Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Southwestern Salsa With Black Beans & Corn
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- #82154
Made with black beans, corn, red bell pepper, purple onion, and the special secret ingredient: toasted cumin seeds
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1 1/2 teaspoon cumin seeds
2 cans (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn
1 red bell pepper
1 small purple onion
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper
directions
Place the cumin seeds in a skillet over medium heat. Cook, stirring constantly, for 1-2 minutes or until toasted and fragrant.
Rinse and drain the beans and place in a bowl and add the toasted cumin seeds. Drain the corn well and add to the bowl.
Remove the stem and seeds from the bell pepper and finely chop. Finely chop the onion. Add both to the beans.
Add the cilantro, parsley, lime juice, olive oil, garlic, salt, crushed red pepper, and black pepper to the beans. Mix well.
Cover the bowl and chill for 30 minutes before serving.
Store leftovers in a covered container in the refrigerator for up to 1 week.
nutrition data
17 calories, 1 grams fat, 2 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
October 1, 2016
Wonderful salsa! I only use 1/2 the onion because of family preference. Other than that follow recipe exactly and I fix it at least once a month. Before serving I add avacado and it's fantastic
August 13, 2013
I make one similar but use hominy instead of corn and add tomatoes and Jalepino .
August 13, 2013
Very good salsa recipe! One thing I would recommend, however, is to let the salsa chill a bit before serving. The difference in flavor when tested right after preparing vs a couple hours later was significant. And we agree that the toasted cumin seed is a step you shouldn't omit. I would have liked a little jalapeno in this (you know how I love spicy food) but it's still excellent without the heat.
July 3, 2013
I'm not sure if purple onion is the same as red onion? Anyway, that's all I could find so I used it. I think the real key component in this recipe is the toasting of the cumin seeds. It really added something unique and delicious. I suppose you could substitute the pre-ground roasted cumin (can't remember the brand) but this was really good.
July 21, 2008
Wow! Delicious dip! Healthy taste! Perfect salsa dip for the party or gathering. Everyone at family reunion loved it and asked for recipe. Recommend you to try it! Easy to make!