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Corn and Black Bean Salsa
We’re having our son’s 8th birthday party this weekend and it’s walking tacos (his favorite meal) and although I adore those scrumptious creations, I also thoroughly adore fresh salsa. And since I’ll have my mom, sister and some more girly-girls here to help me devour it, I just had to whip this one up, and I am so glad I did!
Some items that I used for this recipe:
Let me show you how to make it.
First off, combine your chopped tomatoes, black beans and corn in the colander and give it a good rinse.
Next, gather your cilantro. Can we talk for just a second about how big these cilantro leaves are? Holy mother Mary!
Remove the leaves from your cilantro stalks and chop them up. I have this herb chopper and love it. It’s sharp and you use a rocking motion to cut the herbs. No fingers being cut off here. I guess it’s real name is a mezzaluna…
Combine everything with a little more spice and juices and you’re ready to rock ‘n roll!
Corn and Black Bean Salsa
Ingredients
- 2 cans black beans
- 1 can shoe peg corn
- 1 can original flavor Rotel
- 4 T olive oil
- 4 T lime juice
- 1/4 c fresh cilantro
- 1 1/2 tsp cumin
- 1/2 t salt
Instructions
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Drain and rinse black beans and corn in a colander, Pour Rotel over clean beans and corn to drain. Transfer to bowl and mix in remaining ingredients Chill for a few hours and serve with chips.
I have several salsas below that you may want to check out to go with your walking tacos as well:
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