Black Bean and Corn Salsa
Published: Monday, March 26, 2018
By: Carolyn Shearlock, TheBoatGalley.com and co-author of The Boat Galley Cookbook
Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice.
It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated and there’s nothing to spoil on a hot day. Even better, young kids can help while slightly older children can make it by themselves.
Make it as spicy (or not) as you and your guests desire by varying the salsa used. If some people like it mild and others prefer a spicier version, make it mild and then divide it between two dishes and add 1/8 teaspoon cayenne pepper or hot sauce to one. Just be sure to label that as the spicy one!
Black Bean and Corn Salsa
Total Time: 5 minutes (can be made a day ahead)
Serves: 8-10
INGREDIENTS
2 (16-ounce) cans black beans, drained and rinsed
2 (16-ounce) cans corn, drained
2 cups salsa*
1/4 teaspoon cumin
1 tablespoon lime or lemon juice
4 tablespoons cilantro, chopped (optional), to taste
*Can substitute 2 tomatoes, 1/4 green pepper, 1 spicy pepper (to taste), and 1/4 cup onion, all chopped finely.
INSTRUCTIONS
Mix all ingredients together. If a spicier dip is desired, add more cumin and some cayenne pepper or chili powder – or finely chop part of a spicy pepper and add it.
Serve with tortilla chips, crackers, pita rounds, or even veggie dippers such as baby carrots, cucumber slices, or green pepper strips.
tags: Recipes
