By Noreen Doll.
This corn and black bean salsa recipe is especially nice to use when it’s hot and you don’t feel like cooking or heating up the kitchen.
You can serve it with chips or roll it in a tortilla, or just eat it with some lettuce.
1 Bell Pepper, diced
1 Onion, diced
3 Cloves Garlic, minced
2 – 16 Ounce cans Tomatoes, chopped and drained
1 -16 Ounce Can Black Beans, drained and rinsed
1 – 16 Ounce Can Whole Kernal Corn, drained
1 – 10 Ounce Can Rotel, drained
How to Make this Corn and Black Bean Salsa recipe.
1. Dice the bell pepper and onion, and mince the garlic and put them in a large bowl.
2. Drain and chop the canned tomatoes if needed. Add to the bowl.
3. Drain and add the beans, corn and Rotel.
4. Mix well and serve. Or prepare a day ahead so the flavors have time to meld.
If you like hotter salsa, you can add crushed red peppers, chopped jalepeno peppers, pepperoncini or other spices.
You can use any kind of beans with this recipe: kidney beans, pinto beans, navy beans.
Frozen corn can be substituted for canned corn.
© Noreen Doll