1/1 Photo of Corn, Tomato, and Black Bean Salsa
NICK SUHADOLNIK's Note:
This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.
My Private Note
Units: US | Metric
- 1 cup finely chopped onion
- 2 teaspoons minced garlic
- 4 tablespoons olive oil
- 6 tablespoons coarsely chopped fresh cilantro
- 1/2 teaspoon lightly toasted,freshly ground cumin seed
- 2 jalapeno chiles, minced
- 4 tablespoons cider vinegar
- 2 tablespoons red chile honey (see ingredients below)
- 2 teaspoons salt
- 1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
- 6 large coarsely chopped ripe roma tomatoes
- 1 (15 ounce) can black beans
Red Chile Honey
- 1To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
- 2Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
- 3To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
- 4Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
- 5Add the corn, tomatos, black beans and sauteed ingredients.
- 6Stir to combine thoroughly.
Browse Our Top Corn Recipes
You Might Also Like...View All Corn Recipes
Nutritional Facts for Corn, Tomato, and Black Bean Salsa
Serving Size: 1 (1647 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 386.6
- Calories from Fat 91
- Total Fat 10.2 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 802.6 mg
- Total Carbohydrate 73.1 g
- Dietary Fiber 7.5 g
- Sugars 51.0 g
- Protein 7.1 g
The following items or measurements are not included:
red chile honey