Homemade Black Bean and Corn Salsa

It's the Fourth of July holiday weekend here in the States and although I've posted black bean salsa recipes before, it's the perfect 'throw together at the last second' thing for an appetizer, lunch, even heaping on a plate of nachos for dinner.  I just whipped this up yesterday for a quick, cool, refreshing lunch so I thought I'd post it here for anyone that forgot about this old standby recipe.

Best yet - you don't really need a recipe.  Just throw stuff together and do taste testing while you are doing so.  The amounts and items you add or leave out is up to you.  I don't usually have corn in the house so often that's left out.  I also prefer white niblet corn to yellow.  Go easy on the lime and salt at first and add after tasting.

I don't have a 'recipe' written with amounts in my recipe book, instead it's a recipe card with a list of ingredients.  Here is what I use when I make this (which is fairly often) and I serve with a mixture of blue and white tortilla chips.

Black Bean Salsa

Black Beans - drained and rinsed
Yellow Carn
White Corn
Diced Tomatoes
Red Onion
Green Onion
Garlic, Fresh Minced
Lime Juice
Olive Oil

Previously I posted along with the amounts I used that particular time - some of you may find it helpful to give you a starting point to see how much of each ingredients I used.

Black Bean and Corn Salsa Side Dish
Almost all ingredients are optional based on your preferences

2 cans black beans, rinsed and drained
1 can or  1 1/2 cups petite diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime  (about 2 tablespoons)
1 1/2 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl.  Serve right away or chill 2 hours before serving. 

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