Bonus Recipe: Black Bean and Corn Salsa
Recipes / June 21, 2018

I often see this dish called “Cowboy Caviar.” It’s a great, healthy snack, and the beans make it more filling than regular salsa. Black Bean and Corn Salsa 1 (15.5 ounces) can black beans, drained and rinsed 1 1/2 cups cooked fresh corn kernels (about 4 ears) 2 tomatoes, diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 cup finely diced red onion 2 serrano chiles, seeded and minced 1/3 cup fresh lime juice 1/3 cup olive oil 1/4 cup finely chopped fresh cilantro 1 teaspoon sea salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper Tortilla chips, for serving Combine the beans, corn, tomatoes, bell peppers, onion, and serranos in a medium bowl. Whisk together the lime juice, oil, cilantro, salt, cumin, and cayenne pepper in a small bowl. Pour over the black bean mixture and stir well. Cover and refrigerate until ready to serve. Serve with the tortilla chips. My notes: I used this recipe more as a suggestion than an actual recipe. One kid didn’t want bell pepper in and one didn’t want onion. It still tasted good, and I had to do less chopping. Win, win! Adapted from The Beach House Cookbook: Easy Breezy…

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