Recipe of the Week

Recipe of the Week: Black Bean and Corn Salsa

Saturday, March 28, 2009

This healthy and colorful salsa can be mixed together in flash, and is the perfect addition to burritos, grilled chicken or fish.  A pair of kitchen scissors can be used to snip the scallions...a fun and safe way for kids to get in on the action!

Black Bean and Corn Salsa
suzysaid 4294
suzysaid 4294

Makes about 3 cups
•1 can canned black beans, drained and rinsed
•1 cup frozen corn kernels - thawed
•1/2 medium sweet red pepper, chopped (or, substitute ½ cup of chopped roasted red pepper)
•4 scallions, thinly sliced (green part only)
•2 cloves garlic, minced
•2 tablespoons fresh lime juice
•Salt and pepper to taste

In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.

Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.

Note:  This salsa can be made up to a day in advance.

Recipe by Tracy Holleran of The Secret Ingredient Cooking School in Fairfield (www.thesecretingredientonline.com).  For more of Tracy's recipes, check out her food blog at www.twoliablog.com/season-to-taste.
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updated 5 years ago