Tuesday, March 19, 2013

Black Bean and Corn Salsa

It doesn't get any easier than this ... really. When it comes to simple recipes with just a handful of ingredients, I'm all ears. With so much going on in my life daily it helps to have tried and true recipes with few ingredients  that are frugal to boot.

I make this for the kids fairly often and it never fails to disappear completely within minutes. As soon as they realize it's being stirred together they're waiting with tortillas in hand to scoop up and devour. I've made it in different ways before, but this is the one we all like best.

You don't need to rinse the black beans, and feel free to use your own beans cooked from dry and freshly cooked or thawed frozen corn, as well. I've also made this with fresh salsa that I make myself. The cumin and garlic are optional depending on the seasoning used in the salsa.

Black Bean and Corn Salsa
Black Bean and Corn Salsa

Black Bean and Corn Salsa
Makes 6 cups
Printable Recipe

1 can black beans, drained and rinsed (or two cups cooked from dry)
1 can whole kernel corn, drained (or two cups fresh or thawed frozen)
1 jar (16 ounces) salsa (or two cups fresh)
1 teaspoon ground cumin
1 clove garlic, minced

Combine all and stir well to blend. Eat right away or refrigerate for up to 5 days. Watch it disappear!

No comments: