No story, just a darn good, super-fresh chunky salsa recipe made without tomatoes. Inspiration for the salsa came from a tapas pre-party that I hosted last month where we served some fun phyllo appetizers and margarita cupcakes. One of the dishes served was a very vibrant bean and corn salsa. It went great with the theme and had lots of color and lots of flavor. The light dressing really lets the veggies take center stage.
Black Bean & White Corn Salsa
A fresh, vibrant salsa with black beans and white corn.
- 2 cans black beans, drained and rinsed
- 1 can white corn, drained (frozen is fine)
- 1 medium purple onion, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup cilantro, chopped
- 1 Tbsp lime juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- a good shake of Tony Cachere
- Mix the beans, corn, onion, peppers, and cilantro in a bowl.
- Whisk remaining ingredients in a small bowl and pour over veggies.
- Stir and Tony's-it a little more as necessary. Serve at room temperature with blue or white corn tortilla chips.
Yields: ~6 cups
Estimated time: 10 minutes