Whatcha' Cookin' Wednesday - "Black Bean and Corn Salsa"

Salsa is considered a condiment in California. Seriously.

We discovered this recipe nearly 18 years ago and it never disappoints. It's scrumptious on everything from quesadillas to salads... and easy and inexpensive to make.

This recipe is literally just food assembly.

And simple: You're in business if you have the skill set to open a can and cut veggies into small pieces.


Ole!


BLACK BEAN SALSA


Ingredients:



One 15 oz. can black beans, rinsed

One 15 oz. can corn kernels, drained

1 medium tomato, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 c. finely diced onion (red is best, but yellow or white is good too)

Juice of 2 limes (approx. 1/2 c. lime juice - fresh is best, but you can use bottled if good quality)

1/3 c. extra virgin olive oil

1 t. salt

1/2 t. cumin

Pinch of cayenne

**optional - 1 fresh, green serano or jalapeno pepper, thinly sliced, seeds and all


Combine all veggies in large bowl. Mix all other ingredients in small bowl then add to veggies mix. Set aside for at least one hour to allow flavors to blend. (Overnight is best.)