Black Bean & Corn Salsa

I love this homemade salsa in the spring and summer! My hubby whipped this up one day last summer, and I’ve been hooked ever since!

Difficulty: Easy

Servings: Yields about 4-5 cups

Prep Time: 10-15 minutes, plus time for corn to thaw  

Ingredients

1 (15oz) can black beans, drained and rinsed
10-12 oz frozen whole kernel corn, thawed and rinsed
1 can Rotel original, partially drained
2 med tomatoes diced
1 small/medium sweet onion fine diced (or a blend of green & sweet onions)
1/2 cup green bell pepper diced
1/2 cup red bell pepper diced
1-2 fresh jalapeño(s) fine diced
Juice of 2 fresh limes
3 Tablespoons of fresh cilantro fine chopped
2 cloves garlic minced
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sugar

Directions

Mix all ingredients in a large bowl and refrigerate at least two hours for flavors to marry.

Categories: Appetizers & Snacks, Beans, Grains & Rice, Condiments, Crowd-Size, Salsas, Vegetarian

Submitted by: kaiyazmom on January 17, 2011