This black bean and corn salsa recipe is a great accompaniment to carnitas, tacos, or tortilla chips. Feel free to increase or decrease the spiciness to taste.
by Lucy Schaeffer
What you'll need
1 cup canned black beans, drained and rinsed
1 cup corn kernels – frozen, canned or fresh cooked
1/2 cup finely diced ripe tomato
1/4 cup chopped cilantro
4 green onions, chopped
1/2 medium red onion, chopped
1/2 medium sweet red pepper, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
1 teaspoon salt
How to make it
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.
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