Tuesday, July 26, 2016

Salsa Time... Black Bean and Corn Salsa

Black Bean and Corn Salsa
Found on homecookinginmontana
Submitted by Tammy Clark-Mills

Tammy says... I like to make this salsa from time to time. It is has a ton of flavor and it goes well with a number of dishes. So when I made this recently, I immediately thought to take a couple of pictures and share this recipe with you. Bear with me if you already make this and know how good it is:). But for those of you who haven't made this yet, I hope you will give it a try. This salsa couldn't be any easier...if you have all the ingredients. It is much quicker if you use canned beans, but cooking your own dried beans will work just as well. I also like to use frozen corn. I rinse the corn through some lukewarm water to defrost it before using it in the recipe. Feel free to use canned corn if you like. The amounts I used are approximate. You can play around with the amounts and make it your own....put more beans, less corn, more tomatoes, etc... you really can't go wrong with the amounts.. The salsa goes very well with a number of Mexican dishes, but it can also serve as a base for some baked, steamed or grilled fish. If you don't like fish, you can use chicken breast instead... or even some tender cut of grilled beef. Try some grilled flank steak or even some london broil.... just slice it thinly against the grain. Make a bean burrito and have this salsa on the side....a great vegetarian dish. It would go well with a green chile egg buritto as well. The options are endless. It isn't just easy to make, but healthy and good for you as well. I sometimes like to add bell peppers, sometimes I don't. It all depends if I have bell peppers on hand. Bell peppers are purely optional, but if you want to bring in more veggies, use it. You can also add some chopped avocados. Stir them in just before serving. This way the salsa doesn't get all mushy. But either way you make this, I think you will really like it. It brings in such great flavor to any meal ...it also provides a bright colorful contrast on the plate. Did I mention how healthy it is for you? If you don't care for some of the ingredients, such as cilantro, just omit it. It won't be the same, but it would still taste great. Try it. I think you will like it! Hope you enjoy...

You will need:

amounts can vary according to your preference, you can easily double, triple recipe for a larger group

1 cup black beans, cooked, rinsed, drained

3/4 cup corn

1/4-1/3 cup white onion, chopped

2 TBS red bell pepper, chopped,fine(optional)

2 roma tomatoes, chopped

2 TBS cilantro, chopped

juice from 1/2 lime

1-2 TBS olive oil (it brings everything together, don't skip it)

pinch (or two)of cumin(optional)

salt to taste


* if you want to make it spicy


Chop your tomatoes, onion, bell pepper, jalapeno(if using) and cilantro. Place them in a bowl, add your beans and corn. Season with salt and lime juice. Add oil and toss to coat.

Adjust seasoning again, if need be.

You can easily add garlic if you wish. I chose not to...this time around.

Serve with chips, next to some quesadillas, burritos, flautas or as a base for grilled fish,etc.


  1. how much does this make, and canning time....please

    1. This particular recipe is not meant to be canned. Looks like it would make about 3-4 pints. If I were to decide to can this, I'd leave out the olive oil and pressure can for 40 min. 10 lbs. pressure (for pints) ~~Granny


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