Recipe by hvoeltner
"This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in."
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1 (15 ounce) can
yellow corn, drained
1 (15 ounce) can
white corn, drained
2 (15 ounce) cans
black beans, drained and rinsed
1 (14.5 ounce) can
Italian-style diced tomatoes, drained
finely chopped cilantro
green onions, finely sliced
red onion, finely chopped
red bell pepper, seeded and chopped
avocado - peeled, pitted, and diced
olive oil, or to taste
This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !!
I really like this recipe. I've been making something similar for years. Instead of the canned tomatoes, I use fresh. Then I also add in a can of garbanzos, a teaspoon of cumin, and salt and red pepper flakes.
Very VERY tasty! However, I cut the recipe back by half. ommited the olive oil, added the full quarter cup of lime juice, and used all the cilantro. I also found that using fresh corn right off the corn is WONDERFUL and very cost effective during the summer months.
I love black bean and corn salsa! For this recipe, I used fresh tomato instead of canned, left out the onion (I don't care for them raw) and the avocado (did'nt have one), and I added some cumin. I served it over enchiladas, but could have eaten it with a spoon (and still might, there is some left over). Thanks for the recipe!
Incredible! The only thing I would probably change is to use real diced tomatoes and another avocado. The canned tomatoes were just weird. I found myself trying to avoid them. Other than that, it is a really filling dip and great for parties! It's easy, cheap, awesome, and different from the usual party dips (cheese dip, guacamole, etc.)
This was really yummy. Instead of the oil I added a little lime juice. I also used regular diced tomatoes because the Italian style was too much like a sauce.
This recipe is similar to my original corn & black bean salsa, except I used fresh tomatoes. HOWEVER, I finally wisened up and found a short cut - fresh pico de gallo from the grocery store produce section, canned corn & black beans drained. The only things you have to cut are the avocado and slice the lime in half. Cuts prep time tremendiously!
Couldn't get canned white and yellow corn seperately, so I bought two cans of niblets and threw 'em in, also had to omit the pepper due to an allergy. This was pretty good though, a refreshing summer salsa that goes great with tortilla chips, we've even put it in tacos! Increase the amount of cilantro.
* Percent Daily Values are based on a 2,000 calorie diet.
Heather's Cilantro, Black Bean, and Corn Salsa
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 8
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