Recipe by VH
"Extremely fresh and crunchy, not your typical salsa! This is my husband's special treat for NASCAR Race Days. Can be frozen for up to 3 months with some loss of texture."
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corn on the cob with husks
2 (15 ounce) cans
no-salt-added black beans, drained and rinsed
Roma (plum) tomatoes, chopped
green bell pepper, chopped
red onion, diced
jalapeno peppers, chopped
chopped fresh cilantro
1 (12 fluid ounce) can
1 (14 ounce) can
kosher salt, or to taste
ground black pepper, or to taste
First time I made the salsa as written, it was good. I made it again with the beans on hand, which were not low-sodium and I have to say, it tasted even better. I did rinse the beans to rid them of excess salt, and it may just be me but I could tell the difference. We used it to top tacos, in quesadillas as well as a dip for chips. Also, I added just a dash of cayenne. It's now a raceday staple. Thanks for posting it.
Great salsa! I used canned diced tomatoes, and instead of tomato juice, I just used the liquid from the tomatoes, which worked well. Only regular black beans on hand, so I used those. I had to use canned corn, so I dried it very well and sort of 'roasted' it in a pan (I know it's not the same, but it worked). Everyone really enjoyed this...I will def be making it again~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Race Day Salsa
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 6
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