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Black Bean Salsa:
Who does not love a good bowl of salsa and tortilla chips? If you don’t, that’s because you haven’t found the right recipe for you. Maybe this recipe will change your mind. I have been making my own salsa for almost 20 years. This recipe is the one we usually use, but there have been plenty of times where my kids or I have tweaked it a bit by adding only whatever ingredients we had on hand. Salsa is not only an appetizer, for us it is also a side dish. We use it when I make a variety of Mexican or Spanish dishes, I use it as a side with my scrambled eggs, and I use it as a side dish with my homemade empanadas, just to name a few. Salsa should be enjoyed all the time, it is a year-round food perfect for any occasion, not just parties and barbecues. Remember, for the best flavor make sure you allow the salsa to chill in the refrigerator for at least 30 minutes before serving. I typically try to give it 1-2 hours if I can. Now, let’s cook!
Storage: You can store this dip in the refrigerator in an airtight container for up to 3 days.
Course: Appetizer
Cuisine: American/Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Serving: 6 cups
Ingredients:
Instructions:
1. In a large bowl combine the black beans, corn, tomatoes, onions, and peppers. Mix well until blended together.
2. One by one add the seasonings to the large bowl mixture: garlic, salt, pepper, cumin, lime juice, olive oil (or water). Blend together.
3. Sprinkle the chopped cilantro over everything and mix well.
4. Chill the salsa for 30 minutes before serving. This will allow the veggies to absorb all of the juices and spices.
Who does not love a good bowl of salsa and tortilla chips? If you don’t, that’s because you haven’t found the right recipe for you. Maybe this recipe will change your mind. I have been making my own salsa for almost 20 years. This recipe is the one we usually use, but there have been plenty of times where my kids or I have tweaked it a bit by adding only whatever ingredients we had on hand. Salsa is not only an appetizer, for us it is also a side dish. We use it when I make a variety of Mexican or Spanish dishes, I use it as a side with my scrambled eggs, and I use it as a side dish with my homemade empanadas, just to name a few. Salsa should be enjoyed all the time, it is a year-round food perfect for any occasion, not just parties and barbecues. Remember, for the best flavor make sure you allow the salsa to chill in the refrigerator for at least 30 minutes before serving. I typically try to give it 1-2 hours if I can. Now, let’s cook!
Storage: You can store this dip in the refrigerator in an airtight container for up to 3 days.
Course: Appetizer
Cuisine: American/Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Serving: 6 cups
Ingredients:
- 1 can of black beans – 15 oz. (drained and rinsed)
- 1 can of whole kernel yellow corn – 14 oz. (drained and rinsed)
- 4-5 medium tomatoes, diced
- 1 small red onion, chopped (can also use white or yellow)
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced (optional)
- 1 garlic clove, minced (use ½ tsp. garlic powder if you have no fresh garlic)
- ¼ cup fresh cilantro, chopped (may add more if you like)
- ½ teaspoon of salt (add more or less depending on your taste)
- ½ teaspoon of black pepper (add more or less depending on your taste)
- ½ teaspoon of cumin (may add more or less if you like)
- 2 tablespoons of lime juice (from 1 lime), if you don’t have fresh lime then use bottled lime juice
- 2 tablespoons of water or olive oil (whichever you prefer)
- Tortilla chips (to serve with)
- 1/3 cup seeded and chopped jalapenos
- ½ cup black olives
- 1 fresh avocado (make sure to add right before serving so avocado maintains its color
Instructions:
1. In a large bowl combine the black beans, corn, tomatoes, onions, and peppers. Mix well until blended together.
2. One by one add the seasonings to the large bowl mixture: garlic, salt, pepper, cumin, lime juice, olive oil (or water). Blend together.
3. Sprinkle the chopped cilantro over everything and mix well.
4. Chill the salsa for 30 minutes before serving. This will allow the veggies to absorb all of the juices and spices.