There are very few edibles I like better than a really good salsa and tortilla chips. And for my 70th birthday party, I served taco/burritos with three types of meat and three types of salsa. And one of the salsas I served was this corn and black bean creation. It was very well received, as were the other two salsas that were served. So along with this salsa, I will be posting my daughter Paula’s recipe for Mexican Salsa and my dear friend Jim’s recipe for Salsa Verde (Green Tomatillo Salsa).
All three of the salsas are very easy to prepare and include ingredients readily available in just about any grocery store. (If I can find them on Camano Island, you should be able to find them in your favorite grocery store.)
And although this is technically a salsa, it can be eaten as a salad. Or, if you are like my husband, it can be eaten straight out of the refrigerator container, while standing up, big old forkfuls at a time. After all, why dirty a dish when all you need is a few bites of corn and black bean salsa? Why even bother getting the tortilla chips out of the pantry? So, does Mr. C like this salsa? You might say so!! I hope you enjoy it too.
- 2-3 c. frozen corn, thawed and patted dry
- ¼ red pepper, chopped
- ¼ orange pepper, chopped
- 2 T. chopped red onion
- 1 can black beans, rinsed and drained
- 1 tsp. very finely minced jalapeno pepper or more to taste
- 1 T. fresh lime juice, or more to taste
- ½ c. tomato salsa, medium hot
- ½ tsp. chili powder
- ¼ tsp. granulated garlic
- ¼ tsp. kosher
- freshly ground black pepper
- 2-4 T. coarsely chopped fresh cilantro (depends on how much you like cilantro)
Combine the corn, red pepper, orange pepper, red onion, black beans, and jalapeno in a bowl. Whisk together the lime juice, salsa, chili powder, granulated garlic, salt, and pepper in another bowl. Pour the sauce over the veggies and stir gently. Make a day or two ahead if possible. Before serving adjust the seasonings and stir in the fresh cilantro and additional fresh lime juice to taste. Serve with tortilla chips. (We love Juanita’s Tortilla Chips.)