Chunky Corn and Black Bean Salsa
Here's a fun fact: this salsa was one of the only foods I ever actually "cooked" myself during my college years. Well... that and sandwiches with Doritos on them. (Typical).
Boy, have I come a long way!
I've been making this salsa on the regular for the past eight years or so. My moms been making it since before then. So this recipe has been with me for a long time, and it's been one of my favorites!
This is the kind of recipe that when you make it once, you will know it by heart and and overtime will begin to add your own little touches to it. Although, I will admit this: for the first few years of living on my own, I would have to call my mom to ask her *again* what the ingredients were.
Which is really pathetic considering the ingredients are corn (in the title of the recipe), black beans (also in the title of the recipe), and tomatoes (not in the title but pretty standard in salsas).
Go ahead, judge me.
Anyway, I love to make a big batch of this corn and black bean salsa when I know I've got a hectic week ahead and will need something ready to grab in a hurry.
It makes a fantastic lunch over a whole wheat tortilla, or a hearty dinner over a bowl of quinoa and fajita-style veggies. And if you have friends you're willing to share food with (hehe), it makes a great salsa dip with tortilla/pita chips.
I kept this version of the salsa very light, but if you want to add more of a tang you could also add a vinegar! I would suggest apple cider vinegar (a very small amount) or balsamic vinegar.
Whats your favorite go-to salsa? I would love to get more ideas. Let me know in the comments below!
xoxo - cort
- 1 can black beans
- 1 1/2 cups corn, drained and rinsed if canned or thawed if frozen
- 1 cup tomatoes, diced
- 3-4 slices (or more if desired) jalapeno, seeded and diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- to taste salt and pepper