I recently posted my traditional salsa recipe – it’s a family favorite and I hope you’ve been loving it too.
We eat quite a bit of Mexican in our home, because it’s one of the only types of cuisine that all five of us enjoy. (If you have yet to try our famous carnitas recipe, get to clicking – it’s our most popular post ever because it’s just so darn good). I’ve got a super picky eater in my youngest, but Mexican is something upon which we can all agree.
Another favorite around here is my black bean and corn salsa. It’s a flexible recipe that gives us a little added protein and zip to our meal. And it’s nice to be able to switch things up a bit from our traditional salsa. Since we don’t want to overdose on our go-to regulars. This one can be eaten as a side on its own or as a topping for our other south of the border dishes.
1 can black beans (or pinto, if you prefer), rinsed
1 medium red onion, diced
approx 2 tablespoons chopped cilantro
1 medium green onion, diced
1 jalapeño, finely diced (or a couple dashes of dried red pepper if you prefer)
2 ears of corn, cooked and sliced off the cob (or 1 cup of frozen corn, thawed)
juice from 1 lime
2 cloves garlic, finely minced (or 1 teaspoon garlic salt)
salt and pepper to taste
Mix all the ingredients together in a bowl, stir several times to combine, and enjoy!
Don’t forget to join the Wild Ruffle fun via: Facebook // Instagram // Twitter // Pinterest // Google+