Bean and Corn Salsa
Ingredients
2 (14.5) cans diced tomatoes, or 2 lbs fresh tomatoes, diced and drained | ||
juice of 3 limes | ||
2 tbs extra virgin olive, more if desired | ||
1 (11 oz) can of shoepeg corn, drained | ||
2/3 cup chopped cilantro (remember that the steams are where the most flavor is) | ||
1 (15 oz) can black beans drained and rinsed | ||
1/2 lb frozen endamame, shelled | ||
1 cup, red onion, diced | ||
3 cloves garlic, finely minced or pressed | ||
kosher salt and black pepper to taste | ||
2 tsp cumin |
This is an easy to make salsa that can be used with tortilla chips, or as a topping for grilled chicken, pork chops or fish.
- Add all ingredients to a large non metal bowl and combine well.
- Cover and refrigerate for 2 hours before serving.
- Stir 2-3 times while marinating.
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