A refreshing and nutritious easy appetizer, Black bean and corn salsa is a versatile appetizer that goes great served with chips, nachos, or fresh tortillas. Full of antioxidants, low in saturated fat, high in protein, and loaded with nutrients, this delicious Mexican-inspired recipe is also prefect as a side dish for grilled fish, chicken barbecue, or roasted meats. It adds vibrant color to the table and makes a meal feel more celebratory and joyous.
Flavorful and spicy, black bean and corn salsa also makes a brilliant party food since it goes excellently with beer or soda. It is also a big hit in pot-lock parties. Black bean and corn salsa is easy to do and makes use of readymade ingredients like canned black beans and canned corn, which have been cooked prior to canning.
Cilantro, ground red pepper, onions, and garlic give it just the right amount of spice to stimulate the taste buds. If you crave for something hotter, add jalapenos, fresh chili, or chili powder to give it more bite and kick it up a notch. Just make sure your guests don’t have any objections when it comes to spicy dishes.
Ingredients: 1 tbsp. olive oil, 2 large onions, chopped, 3 bell peppers, 1 green and 2 red, chopped ,1 tbsp. garlic, chopped, 1 tbsp. fresh cilantro, chopped, 1 tsp. ground red pepper, Salt to taste, 1 can black beans, drained, 1 can whole kernel corn, drained
Preparation Instructions:
Pour the olive oil into a large skillet. Add onions, peppers and spices. Over medium heat, sauté until the onions and peppers are tender, 5-10 minutes. Add beans and simmer for about 20 minutes. In a large bowl, mix cooked and cooled beans and corn. Garnish with freshly chopped cilantro. Salt and pepper to taste.
For best results, make this recipe a day before you plan to serve it. Refrigerate the salsa overnight, especially if you are adding chili or jalapenos to it. The heat will reduce and this way and will be perfect when you serve it. Chilled salsa is also more refreshing and perfect for hot summer days. The cold and crisp salsa and the heat of the spices make a great contrast that is simply sensational in the mouth.
Source: www.gourmandia.com
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