Black Bean and Corn Salsa

Black Bean and Corn Salsa

If you are having a party – this is a great appetizer to have on hand. You can make it several days ahead. In fact it really needs a few hours to allow all the spices and flavors to soak in. 

This is an excellent source of protein and fiber. Serve it with tortilla chips as a salsa or on a bed of chopped lettuce as a salad. Get some Fritos to go with it and you have a great vegan appetizer. 

Yield: A really big bowl!

Time: about 15 minutes to assemble and then as much time as you have to allow the flavors to marry. 

Ingredients:

1 can Black Beans (vegetarian, 15oz), rinsed and drained

2 cups Frozen Corn Thawed

The next four ingredients should be diced in pieces about the size of a corn kernel. 

1 lg jicama, peeled and diced

1 lg red bell pepper, diced

1 lg poblano pepper, diced

1 lg purple onion, diced

1 bunch cilantro, chopped fine

6 clvs garlic chopped very fine

3 limes, juiced

1 tsp ground cumin

1 tsp salt (or to taste)

1 tsp black pepper (or to taste)

¼ cup olive oil

Instructions:

Put all the ingredients in a bowl and toss gently. Coat everything with all the spices and olive oil. 

I like to store this in a big plastic bag so it is easy to toss until we are ready to serve.  You can also tuck a plastic bag in the door or in the corner where you can’t fit a big bowl.