Prep 10 mins
Cook 0 mins
I love black bean and corn salsa, but almost everyone makes it with onions (which I won't eat raw). I found Black Bean and Corn Tacos and ran with it for this salsa. The key is having good salsa. If you don't like it hot omit the pepper and use mild salsa. Experiment with jalapeno, serrano, habanero, the possibilities are endless. If you do, use hot salsa and add peppers one at a time until desired heat. This is also great with 3/4 cup Mexican cheese blend. I hope you enjoy. TIP:Always rinse canned beans, it drastically reduces the sodium.
- 1 lb frozen corn (thawed and drained)
- 2 (15 ounce) cans black beans (drained and rinsed)
- 2 small zucchini (finely chopped)
- 2 tablespoons cilantro (chopped)
- 1 1⁄4 cups salsa
- 2 tablespoons lime juice
- 2 jalapenos (optional)
- Mix the above.