While you wait for summer’s sweet tomatoes, you can make this black bean and corn salsa. It’s a great addition to any taco night and goes well alongside guacamole and chips. The best part is it comes together quickly with a can of black beans and some frozen sweet corn, which is probably in your freezer waiting to be used. You can adjust the heat level in this salsa by removing the seeds from the jalapeno pepper, or skipping the jalapeno all together.
Black Bean & Corn Salsa
Serves 6 to 8
1 can black beans, rinsed and drained well
2 cups frozen sweet corn, thawed
1 tablespoon finely chopped jalapeno (seeded or not seeded)
1 cup diced white onion
1/2 cup chopped cilantro
2 limes juices
1/2 to 3/4 teaspoon salt
1. In a bowl, combine black beans, corn, jalapeno, white onion, cilantro and lime juice.
2. Season to taste with salt, and add more lime juice if needed.
- To add more sweetness to this dish, you can add diced red bell pepper or cherry tomatoes
- This salsa recipe will keep well in the fridge for four days. I like to allow it to come to room temperature before I serve it, and I’ll add more lime juice to perk up the flavor.
- If you don’t have jalapeno, you can use 1/4 teaspoon (or more) of cayenne powder.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)