Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment.Happy Cooking!
1 can black beans - drained and washed
1 can corn - drained
1/2 cup diced red onion
1/4 cup diced jalapenos
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 large tomatoes - diced
2 cloves garlic - chopped
salt and pepper to taste
Directions:
Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.
Chill in the refrigerator at least 8 hours, or overnight, before serving.
Tip From Chef Bek:
Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.
Serving Suggestions:
Serve with warm tortilla chips.
Serve as a sauce for fresh fish.
Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
Place inside a breakfast omelet.
Add to a bed of mixed greens with some crushed tortilla chips.
Happy Eating!
Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites: http://modernmomnetwork.com, http://www.iwebdesigns.org, http://www.home-garden-product.com, and http://iFreeRecipes.com.
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