May 31, 2007

Black Bean and Corn Salsa

Update Note:   This post is dated 2007 - you know, back when cameras were still used to take photos and cellphones were just to... talk.  Ha ha. 

I've posted this recipe or similar many times in the past almost 14 years.  A search in the box to the right or by label will bring up newer posts that have photos or even just a smidgen different ingredients or amounts.  Over the years I've come to use 2 versions corn, lots of jalapeno's, some cumin... this is a great starter recipe and then you can add or delete ingredients to make it 'yours'.  

Black Bean and Corn Salsa

1 pound dry black beans, soaked and cooked about one hour until just tender*
1 - 11 oz can white corn, drained
2 - 10 oz cans diced tomatoes with green chilies, drained
2 tomatoes, diced
1 bunch cilantro, chopped
2 cloves of garlic, crushed
Juice of one lime
salt to taste if using dry beans

Mix it all up. Chill overnight. Garnish with additional cilantro if desired. Serve with chips or use in burritos.

*Can use 2-3 cans of black beans instead, rinsed

 of the many times I've reposted versions of this family favorite through the years can be found here:

Black Bean and Corn Salsa

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