Black Bean Corn Salsa
Chips and salsa are one of those classic combinations. Like peanut butter and jelly, cookies and milk, grilled cheese and tomato soup, Netflix and chill - you get the picture. Tangy, vibrant salsa paired with salty, crunchy dip vehicles. It's a match made in heaven.
It's also one of my favorite game-day snacking methods. Because the only thing better than eating delicious food on a football Sunday is having something to stuff your face with as you try not to bite your fingers off during a classic Seahawks nail-biter!
So we can all agree that chips and salsa are perfect. But before you jump the gun and open up a jar of canned salsa on game day, let me tell you about my super simple, easy, fresh and downright delicious black bean and corn salsa.Black bean salsa, let me tell you the reasons why I love thee:
In 10 minutes or less, I can be nommin'
You're a cheap date - a few canned ingredients, some limes and a bunch of cilantro? A steal.
You're always a hit with my friends
You go oh so perfectly with my favorite tortilla chip, Juanitas
I know for a fact you'll just adore my black bean corn salsa just as I do!
Black Bean Corn Salsa
Ingredients
2 15-oz cans black beans, drained and rinsed
2 cans white shoe-peg corn
6 tablespoons lime juice, 3-4 limes
6 tablespoons olive oil
1 1/2 teaspoons cumin
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup chopped tomatoes, peeled and seeded OR 1 can fire roasted diced tomatoes, drained and rinsed
Directions
Combine all ingredients and serve! (If there were an award for shortest recipe ever written, I think I just won it.)
