Recipe by REBECKAH MACFIE
"This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips."
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3 (15 ounce) cans
black beans, drained and rinsed
1 (11 ounce) can
Mexican-style corn, drained
2 (10 ounce) cans
diced tomatoes with green chile peppers, partially drained
green onions, chopped
cilantro leaves, for garnish
2/26/07 - This recipe was excellent with a few modifications! I scale the recipe to 27 servings (2 cans black beans) and use a 16 oz. pkg. frozen corn, cooked. Add 1 Tbls. cumin, 1/4 tsp. garlic powder, 1/8-1/4 c. chopped cilantro and 1/3 c. fresh lime juice with pulp (1-3 limes depending on size.) Make sure you drain all cans before adding to salsa. It tastes best if you let it chill for 2 days. Excellent over rice! 6/20/06 - I have made this three times already. It makes taco salad wonderful! I just can't get enough of it!
I love black beans but I guess not this many black beans, I found myself wanting more corn at the end. And there really is no flavor within the recipe. I ended up adding salt, cumin, lime juice, vinegar and a little more salt! A good base but needs some sprucing up.
I have made a variation of this recipe and everyone loves it! I do not use the canned tomatoes, but instead use 3 tomatoes. I also omit the green pepper, but substitute jalapeno peppers (usually 2 or 3 depending on size, no seeds). I also add 4 capfuls of white balsamic vinegar and the juice of 1/2 lime and 1/2 lemon. I really recommend the fresh cilantro (1/2 cup), it adds so much!
Excellent - thanks so much for sharing! I've been looking for a guilt free black bean/corn salsa that rivals the one I get at Trader Joe's (their's has fat though). I admit there was something missing and per usual I tweek these recipes and end up with new favorites. Anyway, I realized it was vinegar, but I didn't know what kind to use. My roommate suggested cider vinegar and that did the trick perfectly! I didn't even bother with the fresh tomato because the Rotel was fine for me. We munched on this before dinner with baked corn chips. Homemade pita chips would probably be fine too. We ate so much I had to make another batch. The second batch I used the Rotel with lime and cilantro and added chilis separtely. Impossible to screw up! I too used the cilantro inside instead of as a garnish. Also added a dash of salt and pepper.
make this all the time but use lime juice,a teaspoon of olive oil, canned tomatoes with jalapenos,can of white shoepeg corn. red onion, cilantro and cumin. let rest a day
This is not a spicy salsa, but it has a lot of flavor and it makes a ton. Make sure to prepare it the night before you serve it and mix in the cilantro leaves.
I made this for a super bowl party. This was absolutely fabulous! I am saving this recipe for any places I'm taking an appetizer from now on, this is what I'm taking! couldn't be any better!
really really yummy - i wasn't too sure about this recipe, but figured other people might like it - of the four dips & spreads i made for that party this one was the best. i did change the recipe a bit - instead of canned tomatoes with jalapenos, i used regular canned tomatoes and threw in a real jalapenos, it could have stood two. and regular corn instead of mexican.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Salsa
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 2
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