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

Author/Source:

Melissa @ Onceamonthmom.com

Ingredients:

• 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)

Directions:

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.

Freezing Directions:

Not recommended for this recipe.

Servings: 8 cups

This Post will be linked at:

• Friday Favorites at Simply Sweet Home’s
• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• Grocery Cart Challenge at Grocery Cart Challenge
• I’m Lovin’ It at Tidy Mom

• Tweet about it
• Subscribe to the comments on this post

This entry was posted on Friday, November 18th, 2011 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.