Black Bean and Corn Salsa
Feel free to turn up the heat by increasing the jalapeños or using a fiery chile such as Scotch bonnet. This makes a great side salad for chicken or ribs.
Ingredients
- 1 cup (250 mL) cooked or canned black beans, drained
- 1 cup (250 mL) cooked corn kernels
- 1 cup (250 mL) chopped, seeded tomatoes
- 1/3 cup (75 mL) diced sweet onion or green onion
- 1/4 cup (50 mL) diced roasted red pepper
- 1 tbsp (15 mL) minced jalapeño pepper
- 1 tbsp (15 mL) chopped fresh coriander or parsley
- 1 large clove garlic, minced
- Salt and pepper to taste
Preparation
In bowl, combine all ingredients, stirring gently to mix well. Can be refrigerated, covered, for up to 3 days.
makes 3-1?2 cups (875 mL).
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