Peppery Black Bean Salsa
I love foods that surprise the senses with a tempting mix of textures and colors—like this one. Use this as a topping for grilling meat or serve it as a relish on the side.—Gary Maly, West Chester, Ohio
Ingredients
- 4 jalapeno peppers
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cups fresh or frozen corn
- 1 medium sweet red or orange pepper, diced
- 1 cup chopped seeded tomato
- 1 medium red onion, chopped
- 1/3 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 garlic clove, minced
Reviews
Used green pepper instead of red or orange. I made a half recipe and found that I only needed 1/4 of a red onion (full recipe would call for a 1/2 of one), but we don't like the taste of raw onion. I made it the day before and the flavors blended nicely, but I think I would have preferred to have cooked the canned beans a little before making this to get a smoother texture. I also don't think roasting the jalapeno was worth it, next time I'll just chop it raw.
I thought it needed a little more liquid so I added some olive oil and red wine vinegar. I also added more garlic and a little cumin. Yum!
Absolutely delicious! I served this with grilled chicken.