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The ingredients needed to prepare Black Bean Cilantro Corn Salsa:
- Provide 1/2 of a dry pint cherry tomatoes – diced
- Use 1/4 of red bell pepper – diced
- Prepare 1/2 cup black beans - canned – rinsed and drained
- Take 1/2 cup corn – drained (I like fresh corn stripped from the cob during the summer time :)
- You need 1/4 cup cilantro chopped
- Get 2 cloves garlic – finely chopped
- Use 1 ounce lime juice- fresh squeezed
- Take 1 teaspoon cumin
- You need 1 teaspoon salt
- Use 2 teaspoons sugar
- You need 1 ounce olive oil
Instructions to make Black Bean Cilantro Corn Salsa:
- Slice,dice, chop to your hearts content and mix everything together and let it sit a minimum of 30 minutes It tasted great the next day !!!! It should keep for three days However that has never happened in my house : )
- Note* I like Cherry tomatoes due to the fact they are tasty and sweet year around….It should keep for three days However that has never happened in my house : )
Today's recipe features black beans and corn in salsa form, alongside fresh ripe tomatoes, onion, scallions, cilantro. A little sea salt here, a little lime juice there, and the result is a tasty topping. Most people would call this a Chorizo, Black Bean and Corn Salsa. I don't take credit for the recipe or name. The base of this salsa is a combination of black beans and fresh corn kernels; plus, it gets its kicks from cumin, the chile, and splashes of fresh lime juice.
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