Cooking

Black Bean Salsa

Salad or salsa? Tasty either way.

A longtime summer favorite, I recently realized that my Black Bean Salad also makes a really good salsa, and just in time for Super Bowl Sunday.

Again, as with most of my recipes, if we’re not right in the heart of tomato season I won’t use fresh. Canned tomatoes are picked in-season and offer better flavor during the bulk of the year.

Ingredients

  • 1 can petite diced tomatoes (with or without jalapenos), drained
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • juice of 1 lime
  • juice of 1 lemon
  • salt
  • cumin (optional)
  • cilantro (optional)

Instructions

Rinse and drain black beans. Drain tomatoes and corn to eliminate excess liquid. Add to a bowl and lightly toss. Add lemon juice and lime juice. Taste. Add salt as necessary.

Cumin and cilantro are optional. I like a few shakes of cumin when it’s served as a salad, but I prefer cilantro when it’s served as a salsa.

Tastes best when chilled. Refrigerate for up to three days.

Results

Always a hit with grownups, this has also been one of the Tiny Kitchen Assistant’s favorite meals since he was a toddler.

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  1. […] This post was mentioned on Twitter by Alisa Bonsignore, What Would Betty Do?. What Would Betty Do? said: Black Bean Salsa: Salad or salsa? Tasty either way. A longtime summer favorite, I recently realized that my Bla… http://bit.ly/gUJMEA […]

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