Spicy black bean and corn salsa includes avocado, jalapeno, tomatoes, bell pepper, fresh cilantro, red onion, lime juice and salt. Serve with warm tortilla chips or as a side to your favorite Mexican entree.
Ingredients -
1 (15 ounces) can Black Beans, rinsed and drained
1 (11 ounces) can Whole Kernel Corn, drained
1 teaspoon minced Fresh Jalapeno Pepper
1 Avocado, chopped
2 medium Tomatoes, chopped
1 Red Bell Pepper, chopped
1/3 cup chopped Fresh Cilantro
1/4 cup diced Red Onion
1/4 cup Fresh Lime Juice
1 teaspoon Salt
Tortilla Chips, for dipping
Preparation:
1. Combine black beans, whole kernel corn, jalapeno pepper, tomatoes, red bell pepper, fresh cilantro, red onion, fresh lime juice, and salt.
2. Cover and chill 2 hours.
3. Add chopped avocado just before serving.
4. Serve with warm tortilla chips.
Cooking Tip
Roasting Tomatoes
Place tomatoes on a baking sheet. Drizzle with a small amount of olive or vegetable oil. Place in a 500 F. oven for 20 minutes. Watch to insure they don’t char.
Cooking Tip
Stuffing Tomatoes
Cut across tomatoes ½” from the top, saving the top to use as a lid, if desired.
