Black Bean Salsa
This recipe has been in my cooking repertoire for a good 20+ years and the recipe card it’s written on is living proof. It’s completely stained and tattered. Now that’s a sign of a well loved recipe, don’t you agree? This Black Bean Salsa is full of fresh ingredients I always have stocked in my kitchen. Whip up a batch and enjoy, just in time for Cinco de Mayo!
Ingredients:
2 - 15 oz. cans black beans, rinsed and drained
1 - 17 oz. package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1-2 jalapeno peppers, seeded and diced
1 small white onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 Tbsp lime juice
1 Tbsp red wine vinegar
Instructions:
Mix all ingredients thoroughly in a large bowl. Cover and chill for a few hours or overnight.
Serve as an appetizer with crunchy tortilla chips, or serve on top of tacos, salad, or burrito and Buddha bowls. It’s full of flavor, any way you serve it!
*Note - No white onion? No problem! Check out this article on Which Onion Do I Use to help determine which onion would make a good substitute.
