Simple Black Bean-Corn Salsa

It’s easy. It’s healthy. It’s Tasty. It’s versatile. I always serve some variation of this with enchiladas (as we know from my previous post that includes garlic, avocado and tomato). Lately, my favorite application for this summertime delight is to throw it into Mexican Quinoa (recipe coming soon). It would also be a great topping for a mexicanesque or southwest style soup.

Black Bean-Corn Salsa

Black Beans, one can drained and rinsed
Sweet Corn (feel free to use canned, frozen, or fresh charred corn)
Half-Red onion – small dice
One Half Red Bell Pepper – small dice
Sweet Corn
Lime Juice
One tablespoon Red wine vinegar
Spices (just a pinch each): Ground cumin, cayenne, adobo, salt
Two Cilantro to taste

Combine the red onion, bell pepper, corn, cilantro and black beans in a large bowl. Mix gently and well. In a small bowl combine the red wine vinegar, spices, and lime juice and mix well. Add the liquid mixture to the onion mixture and toss gently until incorporated. Adjust seasoning according to taste and if it is too bitter add a pinch of sugar.

Yep that is pretty much it, you are done. Enjoy!