We love to snack on chips and salsa, but we often forsake traditional salsa for this colorful and more flavorful version. Though this salsa tastes great freshly made, I suggest preparing it a day in advance to allow the flavors to marry.
If you want to enhance the recipe, you can also roast the corn before adding it to the recipe. Drain the corn, toss it in a bit of olive oil and roast it at 400 degrees for about 20 minutes, turning every so often. If you want some extra zing, add 1-2 tablespoons of finely chopped jalapeno peppers.
Corn and Black Bean Salsa
2 (15 ounce) cans corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 cup finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 tablespoon minced garlic
¼ cup lime juice
salt and pepper to taste
Stir the corn, black beans, tomatoes, cilantro, green onion, red onion, and garlic in a large bowl. Gently mix in the lime juice. Refrigerate 2-4 hours before serving.
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