I'm several weeks behind in ICBC, and it's been a combination of laziness and cheapness. But a few weeks ago, I chose black beans as my ingredient. It's a pantry staple for me, and I thought it'd be interesting to see what people came up with. Sarah Michelle made Black Bean Brownies and Becky made a Turkey Chili with Black Beans. Michele also prepared a chili recipe.
So for black beans, I decided to make a black bean and corn salsa. I was hosting a smaller dinner on Friday night, and I thought a salsa would help tide us over until dinnertime. Measurements of spices are inaccurate since it's all been by taste. In the end, I think it was a pretty good salsa. I would definitely make it again.
Black Bean and Corn Salsa
one can of black beans
about 3/4 of a package of frozen corn, thawed
three tomatoes
two small cloves of garlic
jalapeno, to taste
1/4 of a red onion
1/4 of a bunch of cilantro
juice from half of a lime
salt
cumin
Combine ingredients and stir together. Add salt, cumin, jalapeno, cilantro and lime to taste.
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