Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment.
Happy Cooking!
- 1 can black beans – drained and washed
- 1 can corn – drained
- 1/2 cup diced red onion
- 1/4 cup diced jalapenos
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 2 large tomatoes – diced
- 2 cloves garlic – chopped
- salt and pepper to taste
Directions:
Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.
Chill in the refrigerator at least 8 hours, or overnight, before serving.
Tip From Chef Peter :
Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.
Serving Suggestions:
- Serve with warm tortilla chips.
- Serve as a sauce for fresh fish.
- Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
- Place inside a breakfast omelet.
- Add to a bed of mixed greens with some crushed tortilla chips.
Happy Eating!