Black Bean Corn Salsa (Printable Version)
# What You'll Need:
01 -
410 g canned black beans, drained and rinsed
02 -
410 g canned corn kernels, drained (or equivalent frozen corn, thawed and drained)
03 -
150 g cherry tomatoes, diced
04 -
1 medium green bell pepper, diced
05 -
50 g red onion, finely diced
06 -
80 ml Italian dressing
07 -
15 g fresh cilantro, roughly chopped
08 -
1 garlic clove, minced
09 -
1 teaspoon ground cumin
10 -
Salt, to taste
11 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
Place the black beans, corn, cherry tomatoes, green bell pepper, red onion, Italian dressing, fresh cilantro, minced garlic, and ground cumin in a large mixing bowl.
02 -
Add salt and black pepper to taste. Toss all ingredients together until evenly mixed.
03 -
Serve immediately with tortilla chips or cover and refrigerate until ready to serve.
# Helpful Notes:
01 -
For a spicier flavour, incorporate a diced jalapeño, a few splashes of hot sauce, or a half teaspoon of dried chilli flakes.
02 -
A sweeter touch can be achieved by adding diced mango or pineapple.
03 -
Diced avocado pairs well with this salsa.
04 -
Store leftovers in an airtight container and refrigerate for up to 3 to 5 days.