Black Bean and Corn Salsa
This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime savor is at the forefront so feel free to add another squeeze!
- 1 can corn
- 1/2 can black beans
- 3 plum tomatoes
- 1/2 red onion
- 1 jalapeno
- 12-15 sprigs cilantro
- juice of 2 limes (plus more to taste)
- 1 tablespoon adobo sauce (optional)
- 1 teaspoon salt
- Cotija cheese (optional)
- Drain and rinse the corn and black beans, adding them to a mixing bowl. Note that we're only using 1/2 can of black beans in this version.
- Finely chop the 3 tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs; adding them to the mixing bowl. I usually twist off and discard the thicker, bottom portion of the cilantro stems but keep the upper stems.
- Add the juice of 2 limes, 1 tablespoon adobo sauce, and 1 teaspoon salt. Combine well and take a final taste for seasoning, adding more salt or lime if necessary.
- Garnish with a generous sprinkling of Cotija cheese. Serve immediately or store in an airtight container in the fridge.
Components 1 can corn 1/2 can black beans 3 plum tomatoes 1/2 red onion 1 jalapeno 12-15 sprigs cilantro juice of 2 limes (plus more to taste) 1 tablespoon adobo sauce (optional) 1 teaspoon salt Cotija cheese (optional) Method Drain and rinse the corn and black beans, adding them to a mixing bowl. Note that we're only using 1/2 can of black beans in this version.
Finely chop the 3 tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs; adding them to the mixing bowl. I usually twist off and discard the thicker, bottom portion of the cilantro stems but keep the upper stems. Add the juice of 2 limes, 1 tablespoon adobo sauce, and 1 teaspoon salt.
Combine well and take a final taste for seasoning, adding more salt or lime if necessary. Garnish with a generous sprinkling of Cotija cheese.
Serve immediately or store in an airtight container in the fridge.