Community Pick
Quick and Easy Salsa With Black Beans and Corn
photo by Andi Longmeadow Farm
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (14 1/2 ounce) can diced tomatoes
- 1 jalapeno, finely diced
- 1⁄2 red onion, finely diced
- 2 tablespoons lime juice, about 1 lime
- 1⁄2 teaspoon cumin
- 2 -3 tablespoons cilantro, finely chopped
- 1⁄2 cup canned black beans, drained and rinsed
- 1⁄2 cup frozen corn
directions
- In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn.
- Refrigerate at least an hour and adjust seasonings to taste.
- Serve with chips or vegetables or whatever pleases you.
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Reviews
-
Fresh, healthy, and easy. This is a great recipe that I make often now and usually double. I use fresh tomatoes instead of the canned, add lots of cilantro just because I like it, and almost double the corn.<br/><br/>I agree with someone's post that the flavor peaks around day 3. For those who are sensitive to spicy foods, you may want to reserve the jalapeño seeds and add to taste in the end...although I don't find this salsa particularly spicy.<br/><br/>I scoop it out with tortilla chips or arrange a plate of tortilla chips and shredded cheese pop it into the oven to melt and then pour the salsa over it. Easy.<br/><br/>Thanks very much for sharing.
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I've made this quite a few times and now my kids are requesting it for our Christmas Eve 'Mexican Nibbles Feast' so I thought I should do a review! Needless to say, this is well-loved by my family and it couldn't be easier. The basic recipe is delicious as it is but you can adjust the heat and seasonings easily, according to your taste. Love it! Thanks Toni :)
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Very easy but delicious! I used a can of diced tomatoes with chilies and omitted the jalapenos. It had a perfect amount of bite for us but was a bit spicy for the kids. Next time I'd drain some of the juice from the tomatoes, since it was slightly too watery. Served it as a side dish with fish tacos.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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