daily meal

Monday, October 13, 2014

Corn and Black Bean Salsa

With football season well under way, it is time for a new chip dip recipe! If you need a quick and easy recipe that is different from your standard salsa or guacamole, then this salsa is for you!

Also known as Mexican Caviar, this salsa goes great with any chip, is light, tasty, and will certainly impress! So set aside 10 to 15 minutes and you'll be in business!

 Corn and Black Bean Salsa (Mexican Caviar)

-Corn kernels from 4 ears of corn (or two 15 ounce cans of yellow corn)
-1 15 ounce can of black beans, rinsed and drained
-One bunch of scallions chopped
-Half of a red onion, chopped
-2 jalapeno peppers, seeded and chopped (optional)
-2 tablespoons chopped cilantro 
-1/4 cup olive oil
-2 tablespoons white vinegar 
-Salt and pepper to taste

In a bowl, mix together the corn, beans, onions, peppers (if using), and cilantro.  Mix in the olive oil and vinegar, and season with salt and pepper to taste. 

You can serve right away, but it is also great if you can let the salsa rest for a little while in the fridge so that the flavors really meld together. Enjoy!

Pin It

No comments:

Post a Comment