Summer is in full swing around here (hello, one-hundred-degree weather!), and I’m looking forward to spending my evenings at cook-outs laughing with old friends, hefeweizen in hand. And since chips and salsa are a mainstay at barbecues, I thought I’d share my favorite salsa recipe with you. It’s fresh, hearty and your vegetarian friends (like me!) will love you for it.
You’ll end up with a ton of salsa, perfect for bringing to a party or enough to share for a week. I’ll admit I’m a total salsa fiend, but I think it’s delicious with chips, quesadillas, in a Mexican-style salad, and even as a topping on omelettes and breakfast tacos. I love it on everything and I hope you do, too!Print
Black Bean and Corn Salsa Recipe
- Author: Cookie and Kate
- About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
- 2 ears of corn, shucked, or 1 can of organic corn, drained
- 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
- 2 bunches green onions, chopped
- 2 limes, juiced
- Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
- White wine vinegar, to taste
- Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
- Salt, to taste
- Toss all the ingredients into a big bowl, mix it up and chill for several hours. The longer, the better.
- Adapted from Rebeckah at Allrecipes.
- You can use canned vegetables or equivalent amounts of fresh vegetables instead. It’s a flexible recipe so mix it up as you please.
- *I am concerned about the BPA levels in canned tomato goods. Pomi and Muir Glen brands of canned tomatoes come in BPA-free containers.