Name: Black Bean and Corn Salsa Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained; 2 ears of corn, shucked, or 1 can of organic corn, drained; 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*); 2 bunches green onions, chopped; 2 limes, juiced; Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.; White wine vinegar, to taste; Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.; Salt, to taste