Black Bean and Corn Salsa
by Stella Zedman
Average User Rating:
This Black Bean and Corn Salsa is a great accompaniment to carnitas, tacos or just with tortilla chips as a snack. Feel free to increase or decrease the spiciness to taste.
Ingredients
- 1 cup (250 mL) canned black beans, drained and rinsed
- 1 cup (250 mL) corn kernels – frozen, canned or fresh cooked
- 1/2 medium sweet red pepper, chopped
- 1/2 medium red onion, chopped
- 1/2 cup (125 mL) finely diced ripe tomato
- 1/4 cup (50 mL) chopped cilantro
- 4 green onions, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) lime juice
- 1 tsp (5 mL) salt
Cooking Instructions
- In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.
- Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.
Servings: Makes about 4 cups (1 litre).
How kids can help:
Chop vegetables and mix all the ingredients together.
Kids can chop jalapeno peppers using rubber gloves to handle them.
Related Recipes:
Homemade Corn Chips
Mexican Fiesta Dip
Chunky Guacamole
Spicy Chicken Enchiladas
More Mexican Recipes
