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Prep Time : 15min
Course : Appetizer
Type of Prep : No Cook
Cuisine : Mexican
 
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Black Bean and Corn Salsa

From Chelsie Kenyon,
Your Guide to Mexican Food.
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The corn in this recipe gives this salsa a crisp, sweet note. Subtle flavors in this mild salsa pair well with tortilla strips or on top of freshly sliced tomatoes.

INGREDIENTS:

  • 1 can black beans (drained and rinsed)
  • 2 cups cooked corn
  • 4 large tomatoes, seeded and diced
  • 4 garlic cloves, peeled and crushed
  • 1 onion, peeled and diced
  • 1/2 cup parsley, stemmed and coarsely chopped
  • 2 tablespoons ancho chile powder
  • 1 tablespoon oregano
  • 1 lime, juiced

PREPARATION:

Mix all ingredients together in a bowl. Let it sit for at least 15 minutes to meld flavors. Refrigerate overnight for maximum flavor.
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Elsewhere on the Web

Buy Chile Powders

Other Salsas

Mango SalsaBasic Salsa

Useful Techniques

How to Seed and Dice a Tomato
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