Days of Food 19 :: black bean salsa

I enjoy the ease of this recipe and the convenience.

Make a bunch, stick it in the fridge, eat for lunch, snack, as a side dish, as a topping over fish, with tortilla chips….it’s delicious!  And each time it’s been our dish to be shared at a potluck, I end up giving out the recipe.

Black Bean Salsa
3 cans (15 oz ea) black beans, rinsed & drained
3 cans (14-15 oz ea) corn (I use a large bag of frozen)
1 can (14.5 oz) Italian diced tomatoes, drained, but not rinsed
1/2 cup salsa or picante sauce
1/2 cup fresh cilantro, chopped
1/2 cup (about 3) green onions, sliced thin

in a small container that has a lid add:
1/2 cup balsamic vinegar (more or less to taste if you wish)
1/4 cup olive oil
2 tsp. cumin
1 TBsp garlic, minced
close lid and shake vigorously. pour over salsa and mix well.

using a fork, you can mash some of the beans for a smoother texture.

add salt & pepper if wanted (I don’t usually)

if you give it 2-3 hours to marinate, it will taste even better (stir a few times)

** this recipes makes a fairly good amount! reduce as wanted.

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That looks delightful!

Ann@His Grace To Me

How did you know I was thinking about black bean salsa? Perfect timing!