Sunday, August 25, 2013

Black Bean and Corn Salsa

There are a few things I can't seem to make enough of this summer, and one of them is salsa. :) A friend of ours introduced us to the flavors of a black bean and corn salsa at a church picnic. Yummy, and a great way to use fresh produce.

Hubby likes his salsa on corn tostada's for a light lunch.

Black Bean and Corn Salsa
Mix the following ingredients in a large bowl:

About 8 medium tomatoes diced
2-3 medium onions chopped
2 cans of black beans, rinsed and drained
1 can of corn drained (or 1 fresh ear cooked and cut from cob)
1 fresh lime (just the juice)
2 Tablespoons of taco seasoning, low sodium (OR 1 Tablespoon cumin)
3-4 Tablespoons of fresh cilantro and coriander if you have it (1 Tablespoon dry)
1 Tablespoon chili powder
garlic powder and salt to taste (we eat low sodium, so I do not add salt)
optional: hot peppers

Note: I mix up a batch of mild salsa then divide it so hubby can add hot peppers to his batch; he likes his salsa smokin' hot.  If you are growing cilantro and it goes to seed, don't worry!  You can eat the seeds, they are called coriander, and we love how they taste in our salsa.  

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