Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 cup drained canned black beans
1 cup frozen corn kernels
1 tbsp extra virgin olive oil
1/4 cup chopped Green Onions
Juice of 1 1/2 Limes
Zest of Half Lime
1/4 cup Minced cilantro
1 tsp minced Jalapeño Pepper
Pinch of Kosher salt

Step 1: Mix beans, corn and olive oil together in a microwave safe bowl and heat on high for 1 minute or until tender with a slight crunch

Step 2: Add all other ingredients to bowl and stir to combine, let sit in refrigerator for at least an hour to let the flavors meld together.

Step 3: Serve chilled or reheat in the microwave for a warmer salsa.

For a sweeter salsa add 1/4 cup of chopped pineapple and 2 tbsp of canned pineapple juice to the salsa

Published in:  on February 21, 2008 at 9:46 pm Comments (3)

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  1. On May 5, 2008 at 1:12 pm Sunday May 4, 2008 « My Food and Exercise Log Said:

    [...] Lunch – 2 burritos with beef, black beans, and cheese and a dozen tortilla chips with Black Bean and corn salsa [...]

    Reply
  2. On June 6, 2008 at 1:53 pm Wednesday June 4,2008 & Thursday June 5, 2008 « My Food and Exercise Log Said:

    [...] Dinner – Beef Fajitas with Onions and Bell peppers and Black Bean and Corn Salsa. [...]

    Reply
  3. On March 10, 2009 at 4:59 am Looking for a great black bean and corn salsa recipe (with links) « Food Near Snellville Said:

    [...] first blog based recipe I ran into was Kimberly’s salsa. It looks good. This recipe by Cheap Ass Chef was the first I had seen to use some lime zest. Spencer’s Kitchen offers a [...]

    Reply

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