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Friday, July 12, 2013

Black Bean & Corn Salsa

Man oh man.  You know those recipes that your family has been making for years and yet every time you have it, your mouth is just like YES! :) This is one of those recipes.  We eat it on chips, in tacos, in enchiladas, over rice, when we used to eat eggs, it makes a mean omelet...can't say I've ever eaten it on anything and didn't like it. :)
It's so simple - but I think that's what makes it awesome! We just had it for dinner Thursday night over some wild rice from the Organic Market in town.  It is fantastic!  Also - this has nothing to do with the salsa, but one of the guys that works at the market told me that you can cook the rice covered in the oven for an hour and it turns out perfectly - he isn't kidding! So easy and I have a rice cooker but I usually leave it in the cabinet and I like to have as few things on the stove as possible if I'm not in the kitchen full time....don't want little Te-Man to burn his fingers.  I just throw in a little poultry seasoning, garlic powder, onion powder, and some good old S&P. And it is phenomenal! :)
Well, back to the Salsa - make this!  And make some of these Corn Tortilla Chips to eat it on. :)  YUM!

Black Bean & Corn Salsa
What's In It:
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 red onion, chopped
1 qt sized bag of corn*
2 cans black beans, rinsed and drained**
1/2 c olive oil
1/2 c vinegar
3 limes or lemons, juiced (approx 1/3 c)

What To Do With It:
Combine all vegetables and beans.

Whisk oil, vinegar, and juice together.

Toss to mix.

Can be eaten immediately, but it tastes so much better if you let the flavors combine for a few hours.

*About 3-4 cups.  You can use canned, but go for the higher quality corn - it makes all the difference.
**I use homemade black beans and I use 3 heaping cups.


  1. Your site looks different--I like

    1. Thank you Michael! I'm so glad you stopped by and said hello! :-)