Black Bean Salsa
I had a recipe similar to this one saved from an old Taste of Home magazine. I love black beans so I tried this recipe with some adjustments for my family’s taste. For example instead of canned corn, I used frozen and instead of jarred roasted red peppers I purchased a fresh red pepper and had my husband roast it on the grill. I also replaced the canned diced tomatoes with fresh tomatoes. The fresh ingredients taste great together and made a great Sunday afternoon snack.
I did not include the jalapeno for the benefit of my toddlers – they baulk at anything spicy – but if you like a spicy salsa, a minced jalapeno is a nice addition. This recipe was approved by my 18 month old daughter Hannah who gobbled it up. Jaden preferred to eat the chips instead of the salsa, while Hannah was eating the salsa by the spoonful. This particular recipe keeps well in the fridge for several days, but with all the fresh ingredients I would not recommend freezing this one.
Black Bean Salsa
Melissa @ onceamonthmeals.com
- 2 15-ounce cans black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 1 4-ounce can diced green chiles, undrained
- 1 roasted red pepper, seeded and diced
- 6 plum tomatoes, chopped
- 1 medium red onion, finely chopped
- 2/3 cup minced fresh cilantro
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced (optional)
Combine all ingredients in a large bowl. For a little heat, add a minced jalapeno pepper. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Combine as directed above and divide into quart freezer bags. Label and freeze. To serve: thaw. Serve cold with tortilla chips.
Servings: 8 cups
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