Hey all! Happy Independence Day to all my fellow Americans, and happy Saturday to my lovely non-American followers! As of 5 pm on Thursday afternoon, I am on vacation, so I’m taking it easy this week. Unfortunately Will had to work today, but pretty soon we’ll be heading down to the lovely Texas gulf shore for some much-needed sunshine and relaxing, followed by horrendous sunburns.
Since I’m taking it easy this week, I thought I’d give you a nice, easy recipe that will be fantastic at your summer barbecue! Every year for Independence Day, my boss has a hot dog “picnic” lunch for us. She really is one of the most amazing people, and it’s a privilege to work for her, and I’m not saying that just because she makes us hot dogs. Anyway, this year she made this AMAZING black bean and corn salsa, which I ate as a side salad instead of with chips. It made a giant bowl, so if you want it as a salad instead, go for it!
Black Bean and Corn Salsa
- 3 16oz cans black beans, drained and rinsed
- 2 8 oz cans summersweet corn
- 2 cans rotel
- 1 bunch green onions, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 cups chopped cilantro
- ½ cup red wine vinegar
- Juice of 1 lemon
- Dash cumin
- 1 garlic clove, minced
- 1 tbl chili powder
- 2 shakes garlic salt
- 1/8 tsp cayenne pepper
Combine all and chill. Serve with chips and salsa. Yes, it’s really that easy! Enjoy!
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Wow! I’m not a salsa person but this sounds delicious! I’m gonna try this—as soon as I can get everything for it!
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