September 12, 2012

Sweet Corn and Black Bean Salsa

The "sweet" in this recipe actually refers to the corn and the salsa itself.  The dressing in the salsa is made from sugar and vinegar, so it has a yummy sweet and tangy flavor that everyone comments on whenever I make this dish.  By the way, I love making it not only because it's delicious, but also because the majority of the ingredients I have on hand in my pantry and I just have to run out for a couple peppers, an onion and a bag of chips before I have a people over or head to a potluck party.   ( I adapted the recipe slightly from this Super Summer Salsa on allrecipes ~ and don't worry, even though it's a delicious summer dish, it's perfect for tailgating and football watching too!)

See how yummy this looks...

easy salsa recipe

It's great with chips but just as yummy just by the spoonful!

Here's the recipe (which is a great example of "eating a rainbow")

Ingredients:

1 can (10 oz) sweet white corn (drained)
1 can (14.5 oz) sweet yellow corn (drained)
1 can  (14.5 oz) black beans (rinsed and drained)
1/2 red onion (diced)
1/2 red pepper (diced)
1/2 green pepper (diced)
1/2 cup rice wine vinegar (NOTE: I've used whatever vinegar I have on hand, cider, red wine, etc, and it tastes just fine)
1/4 cup sugar (NOTE: the original recipe calls for a 1/2 cup, but I've found it doesn't need that much.  You can add more if you like things sweeter)



 Directions:  

1.  Open all your cans, drain or rinse your corn and beans, chop up your peppers and onions, and dump it all in a big bowl.

2.  Combine the sugar and vinegar, and pour over the veggie mixture.

3.  Refrigerate until it's time to eat.  (You can definitely make this the night before, it's even better the next day).  Serve with chips.

NOTE:  This recipe is really flexible.  I like the colorful look of both white and yellow corn and red and green peppers, but you can easily just use one or the other.  You can also add a little more of one veggie and less of another depending on the size of your cans or the size of your peppers, and it'll work out just fine.



4 comments:

  1. Sounds delicious! Pinning this to try some time.

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  2. I made this on Saturday and it was phenomenal. I substituted Splenda baking sugar (1 tablespoon) for the sugar. It made it that much healthier. My only complaint...onion breath. Haha. I cured that with an iced coffee (Splenda too)

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    Replies
    1. Yay! I'm glad you liked it as much as we do! (And onion breath is a small price to pay for the yumminess, don't you think? :) )

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  3. Ps. Aside from being healthy, I loved that it was easy and photographed well. Thanks for sharing.

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