Corn and Black Bean Salsa

8 07 2012

I usually keep all the makings for this appetizer / dip on hand to bring to last-minute gatherings. It’s a great go-to when you’re in a hurry and don’t want to show up empty-handed. The original recipe came from Guy Fieri, but I always improvise based on what I have – that’s why I love versatile dishes like these!

Corn and Black Bean Salsa

The following serves 6-8:

  • 1 bag (16 oz) frozen corn
  • 1 can (15.5 oz) black beans, drained and rinsed
  • 1 cup diced cherry or grape tomatoes
  • 1/2 small red onion, diced
  • Small red bell pepper, diced
  • Juice from 2-4 limes
  • 2-4 Tbsp olive oil
  • 1/2 tsp – 1 tsp ground cumin
  • Pinch or two of ground cayenne pepper
  • 1/4 tsp – 1/2 tsp minced garlic
  • Kosher salt and pepper
  • 3 Tbsp chopped fresh cilantro
  • Tortilla chips for dipping

Cook corn according to the package. Drain and rinse under cold water.

Meanwhile in a large bowl, combine black beans, diced tomatoes, onion and pepper.

In another bowl make the dressing. I felt like I needed more than what the original recipe called for, so I doubled the dressing. That’s why I list a range of measurements above. Start with the smallest amount of each and double if you feel necessary. To make the dressing, whisk the olive oil, lime juice, cumin, cayenne and garlic. Season with salt and pepper.

Add the corn to the large bowl with the other ingredients and toss with the dressing until everything is well coated. Next, toss in the chopped cilantr0. Store covered, in the fridge until ready to eat. Serve with tortilla chips.

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