Black Bean and Corn Salsa
"This Tex-mex salsa is a big customer favorite and is very easy to prepare. Serve it as a side dish with Tex-Mex or other southwestern entrees."
photo by vrvrvr
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 (15 ounce) cans black beans, drained
- 1 (15 ounce) can golden kernel corn, drained
- 1⁄2 cup extra virgin olive oil
- 1 bunch green onion, chopped, white tops and some green
- 1⁄2 tablespoon ground cumin
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juice of
- 1 dash Tabasco sauce
- salt and pepper
directions
- Mix all the ingredients in a bowl and refrigerate it for an hour before serving.
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Reviews
-
Loved the sound of this for our New Year's Eve snackin' platters. Tasters are saying, "It needs something!" I think I will add some chopped jalapeno and maybe fresh tomatoes? Not sure. We mixed this up last night and let it sit in the fridge to bring out the flavors. It's not a very colorful salsa, and the texture is more like pico de gallo, i.e., very little liquid among the beans and corn. But the taste is very refreshing and I think we can add a little zing. It certainly won't go to waste! Thanks. -
This is a nice, easy salsa dish that went well with fajitas. It was a bit bland, though, so I added some garlic and chipotle chili powder for a nice kick. I may add some tomato or red onion next time for color. Thanks for posting a quick and tasty add-on to our Tex-Mex dinners!
RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
