Monday, November 2, 2015

Black Bean Corn Salsa

Black Bean Corn Salsa

One day, I was making nachos and I wanted to make a good topping out of the black beans I had in my pantry. I had some corn in my freezer, and I love corn salsa, so I decided to add that, a few spices, and bam! I had a new salsa that makes a great dip for tortilla chips and a great topping for nachos, tacos, and many other Mexican style dishes.


1 T of olive oil
1 large jalapeno, seeded and diced
1 15.5 oz can of black beans, drained
1 C of frozen corn
½ t of ground cumin
¼ t of red pepper flake
¼ t of black pepper


Heat the oil in a 10" non-stick skillet and lightly saute the jalapeno. Once the chili is lightly browned, add the can of beans. As the beans saute I like to lightly crush them, it makes the salsa a little creamer and helps it stay together on the chip. Make sure to not cook all the liquid away or the salsa will not stay together and it will be harder to scoop. Once the beans have been lightly sauted add the frozen corn and heat through. Add the spices, stir to combine, and serve. This salsa goes great alongside pico de gallo and guacamole!

1 comment: