I love salsa, and especially black bean and corn salsa. I’ve shopped around quite a bit and read the ingredients in many of them. It seems a lot either have ingredients I don’t like, or are missing ingredients I want. Not to mention, a lot of the one’s you get in the grocery store are packed full of sodium. So, I just made my own so that it would be exactly the way I like it.
I hope you give it a try and find you like it as much as I do. It’s a tad bit heavy on the garlic, like I like it, so you can cut back on that if you’d like.
Just a note, the longer it sits in the refrigerator, the better it seems to get.
Southwestern Black Bean & Corn Salsa
- 2 (15 oz.) cans black beans (drained)
- 1 cup frozen corn (thawed)
- 2 fresh roma tomatoes (chopped)
- 2 large cloves garlic (chopped fine)
- 1/4 cup cilantro (finely chopped)
- 1/2 cup red onions (diced)
- 1/4 cup celery (chopped fine)
- 1 1/2 Tablespoon lime juice concentrate
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- Put the 2 cans of (drained) beans and the corn into a food processor and chop just enough so they aren't whole. Pour this into a mixing bowl.
- Put the chopped tomatoes into the processor and pulse until almost liquified. (This will leave a few very small pieces). Pour the tomatoes into the mixing bowl with the beans and corn.
- Chop and add the garlic, cilantro, red onion and celery to the mixing with the beans, corn and tomatoes. Now add in the lime juice and 4 spices.
- Mix this together thoroughly and refrigerate to let the flavors blend.