Prep 5 hrs
Cook 0 mins
These amounts are only estimated as I really do not measure when making this salsa, start with amounts listed and adjust to taste. I most always use fresh cooked corn removed from the cob to make this, I find that it is much better than frozen or canned corn! Plan ahead the salsa needs to chill for a minimum of 4 hours before serving, don't even think about serving it right away, the flavor will intensify upon chilling! I use a whole small jalapeno pepper, as we like it very spicy, you might want to cut back on the jalapeno pepper slightly to suit taste. This is one of the best recipes for black bean and corn salsa, I make it all the time for my get togethers, everyone loves it and there is never any leftovers, it all goes! Servings is only estimated.
- 1 small red bell pepper, seeded and finely chopped
- 1 small red onion, finely chopped (or about 1/3 cup)
- 1⁄3 cup cucumber (seeded and finely chopped)
- 1 plum tomato, diced
- 1 small celery rib, finely chopped
- 1⁄2 small jalapeno pepper, seeded and finely chopped (can use less)
- 1 tablespoon chopped fresh basil
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 2 teaspoons fresh minced garlic
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 cup frozen corn (cooked and cooled or use canned corn niblits, drained)
- salt and black pepper
- In a large glass bowl combine all ingredients; toss well and season with salt and black pepper to taste.
- Cover and chill for at least 4 hours or more before serving.