Black bean and corn salsa:
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn, thawed if frozen
- 2 large tomatoes
- Juice of 2 limes
- 1 tbsp cilantro
- Salt and pepper
Cut tomatoes into wedges and remove the seeds and pulp.
Chop tomatoes to be about the size of the black beans.
Add the tomatoes to the bowl with the lime juice.
Chop the cilantro, adding more than 1 tbsp if you really like cilantro.
Season the salsa generously with salt and pepper.
Toss everything to combine the flavors. Check seasonings.
The salsa keeps well in the refrigerator and deepens in flavor as it marinates together.
For a printable recipe click here