Black Bean and Corn Salsa
PREP: 30 min | CHILL: 4 hrs | SERVINGS: 6 cups
INGREDIENTS
2 (15-ounce) cans of black beans, drained and rinsed
1 (11-ounce) can white, shoepeg corn, NOT DRAINED
1 jalapeno pepper OR equivalent from a jar AND more if you're brave, chopped
3-4 garlic cloves, minced
½ medium onion (red or white), diced
1 regular ol' bunch of cilantro OR Italian parsley, finely chopped
2 teaspoons cumin and add more to taste
1 teaspoon kosher salt and more to taste
1 teaspoon ground pepper
1 lime, juiced
INSTRUCTIONS
Drain and rinse black beans and add to a large bowl.
Add the remaining ingredients to the bowl:
Undrained corn
Chopped jalapeno
Minced garlic
Diced onion
Finely chopped herb (cilantro or Italian parsley)
Cumin
Lime juice
Salt
Peppers
Stir, taste with a chip, and add more cumin, salt, herbs, and pepper as desired.
Chill in the fridge for 4 hours before serving but flavor increases the longer it chills.
CHEF: Patti Stauss
SOURCE: Jeff from WE Energies