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
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.
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Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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