Refrigerate this black bean salsa overnight to reduce some of the jalapeño's heat, if desired. "This is one of my favorite recipes that I make for potlucks at work and get-togethers with friends. Sometimes I add jalapeños for more heat, and it's always a hit." -Krista Oldiges, Huntsville, OH
3 cups chopped tomato (about 2 medium)
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice (about 2 limes)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 jalapeño pepper, finely chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can extrasweet whole kernel corn, drained
How to Make It
Combine all ingredients in a large bowl, stirring well to combine.
I made some changes to this recipe and it was fabulous. Instead of tomatoes and jalapenos I just added a can of rotel (hot). And instead of sweet corn I used shoepeg corn. I took it to a Super Bowl party and everyone loved it.
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