If you’re not a fan of chopping but love homemade salsa, this is the recipe for you! It makes use of canned veggies—along with a handful of fresh ingredients—to create a bold, vibrant and versatile salsa that you’ll be making often.
Corn and Black Bean Salsa
Notes
Serve with tortilla chips. Or spoon salsa into a flour tortilla; sprinkle with shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend) and roll as you would a burrito. Heat in microwave or oven until cheese is melted. Serve salsa in individual canning jars for perfect portions and presentation. Garnish with additional cilantro, if desired. Like mild salsa? Use only half of the jalapeño, or purchase a small one. Like hot salsa? Use the whole jalapeño, and leave in some or all of the seeds. When cutting and seeding jalapeños and other chiles, wear rubber or plastic gloves.
Ingredients
- 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1 tablespoon coarsely chopped fresh cilantro
- 1/2 to 1 jalapeño chile, seeded, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Salt to taste
Instructions
- In large bowl, mix corn, beans, tomatoes, cilantro and jalapeño. Drizzle with vinegar and oil; toss to combine. Season with salt.
- Serve immediately or cover and refrigerate until serving time
Photo Credit: bellalimento.com
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