Corn and Black Bean Salsa
This simple recipe is based off of something that my dad makes when I visit Arizona. If I come home at the right time of year, the visit might align with the tomato harvest from his garden and he starts putting fresh tomatoes in just about everything. The recipe is incredibly forgiving, and you can adjust the heat add other things like chilli peppers, bell peppers, different beans, or avocado to name a few. I love having it with tortilla chips but this salsa is versatile. You can also add it to tacos, quesadillas, grilled chicken, or even a southwestern-style salad.
Ingredients
- 400 grams black beans, drain and rinsed
- 4 medium sized tomatoes, diced
- 4 corn coblettes, kernals removed (can substitute 200g thawed or canned corn, drained)
- 1/2 small red onion, chopped
- 1 lime, juiced
- 15 grams cilantro/coriander, chopped
- 1/4 tsp cumin
- 1/4 tsp chili powder (you can omit this if you're not a fan of heat)
- Salt to taste
- Pepper to taste
Instructions
- Combine all of the ingredients in a large bowl and serve with your favourite chips, as a topping for tacos, or a wrap filling. Enjoy!