My friend Renee brought this to a preschool party and adults and kids alike all loved it. We enjoy it with nacho chips but I can see how it would make a great little salad as well – and I haven’t yet made it with the jalapeno because I don’t want to turn off the girls.
Black Bean Salsa (or Salad)
1 can (19 oz/540 mL) black beans, rinsed and drained well
1/2 – 1 c. canned kernel corn
2 medium tomatoes, chopped and squeezed of some of their juice
3–4 green onions, finely chopped
1–4 cloves of garlic, finely minced
1/3 – 1/2 c. fresh cilantro, chopped
1 large red, orange or yellow pepper, seeded and chopped (I use one half of 2 kinds to add more color)
1 small jalapeno pepper, finely minced (optional, use as much as you’d like, leave in the seeds for more heat)
3 T. balsamic vinegar AND 1/2 t. sugar
salt and freshly ground pepper
Combine all of the ingredients in a medium bowl, adding the vinegar, sugar, salt and pepper last – to taste. Stir well and refrigerate for a couple of hours before serving to allow the flavors to come together – cold is best! Be sure to give it another good stir before serving as well.
This also makes for a very healthy snack to have on hand in the fridge – enjoy!
- Category: Beans, Corn, Dip, Salad