Black bean salsa is an all-time favorite of ours year-round and always a hit with a crowd. Fresh, flavorful, crisp. Actually, I love the black bean-tomato-corn combination and use the trio in a lot of dishes. This salsa is a regular at our house, requested often by my husband. It is definitely great to eat straight up with scoop chips, (confession – I sometimes just eat it with a fork); there are a few other ways we serve it up as well. This time, I baked mahi-mahi in one of the McCormick marinades we love, Mojito Lime, and cooked some long-grain and wild rice. The salsa is a great compliment to the flavors in the marinade. This is how is goes:
Black Bean Salsa
2 15oz cans black beans, rinsed and drained
2 cups frozen corn
2-3 cups chopped tomatoes
1 cup chopped green onion
2 TBSP chopped cilantro
4 TBSP lime juice
4 jalapeno peppers, seeded and chopped
salt and pepper to taste
Mix all these fresh, tasty ingredients together and ENJOY!
I have not measured the ingredients since the first few times I made it. I make adjustments according to the size of the crowd, the size of the produce, the smell of the cilantro (yes, that’s right – if it doesn’t smell very strong I pile it in). I usually end of with 5 peppers and 2 bunches of green onions for the batch here. And I just squirt the lime juice until it’s right when I use juice from a bottle. If I have the little plastic lime, I use the whole thing. When I am making a smaller batch, I use the can from the black beans to measure the corn and tomatoes so the portions are even. There is no science to this recipe – you can make it to your taste and it won’t ruin it. So go – have fun with it! Let me know how it goes for you. Happy Ending.