Black Bean And Corn Salsa
A Southwestern Black Bean Corn Salsa, with smoky chipotle, New Mexico Chile Powder and red wine vinegar to brighten all of the flavors.
Servings 6 cups
Calories 303kcal
Ingredients
- 1 Lime juiced
- ¼ Cup Cilantro Chopped
- 2 Tablespoons Olive oil
- 4 teaspoons Chipotle chile peppers in adobo canned, minced
- 1 teaspoon Adobo sauce from canned chipotles in adobo
- 3 Tablespoon Red wine vinegar
- 1 teaspoon Ground cumin
- 1 teaspoons Mexican oregano Dried
- ½ teaspoon New Mexico Chimayo Chile Powder or ancho
- 30 ounces Black beans canned, rinsed & drained
- 1 ½ Cup Frozen Corn thawed, or fresh corn that's been blanched
- 1 Cup Red onion chopped. Or sweet yellow onion
- 1 ½ Cups Cherry tomatoes Chopped
- 1 Cup Chopped green pepper
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or as a topping for grilled chicken or steak.
Notes
Tips for Success:
-
- For best flavor, let the salsa rest for 30 minutes before serving.
- Practice those knife skills. Evenly cut vegetables will enhance the appearance of this salsa, you'll have pride in skill set, and will make the salsa easier to scoop onto that chip.
- Black Beans: Use a brand of black beans that are very black in color. Goya is a good example. Some canned black beans can have a browner appearance.
- Completely Thaw The Corn: Allow about an hour for the frozen corn to thaw. Once thawed, you don't need to cook it.
- Sturdy Chip: This is a heavy hearty salsa, make sure and purchase sturdy tortilla chips that won't break.
Nutrition
Serving: 1Cup | Calories: 303kcal | Carbohydrates: 51g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 351mg | Potassium: 822mg | Fiber: 16g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 4mg
