Name: Black Bean And Corn Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can black beans (15 ounces, drained); 1 can corn (15 ounces, drained); 2 jalapeño peppers (seeds removed and diced); 1/4 cup red bell pepper (diced); 1/4 cup red onions (diced); 2 tablespoons cilantro (chopped); 1/4 cup olive oil; Salt and pepper

Perfect for chips, burritos, and even as a side.

There are few salsas as versatile as a black bean and corn salsa. Sure, it makes a terrific chip dip and a burrito or quesadilla is made all the better with it. But it’s also hearty enough to be used as a side dish for any Mexican meal. Try it, too, mixed with eggs for a spicy scrambled eggs or omelette. Spice this recipe up even more by opting for serrano peppers over jalapeño.

Black Bean And Corn Salsa

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Prep Time 10 mins

Total Time 10 mins

Ingredients

1 can black beans 15 ounces, drained
1 can corn 15 ounces, drained
2 jalapeño peppers seeds removed and diced
1/4 cup red bell pepper diced
1/4 cup red onions diced
2 tablespoons cilantro chopped
1/4 cup olive oil
Salt and pepper

Instructions

Mix all ingredients in a bowl.
Chill for 30 minutes prior to serving for best flavor.

Notes

To increase the heat, substitute in serrano peppers for the jalapeño peppers.

ENVIRONMENTAL INFORMATION

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