Well – at least I think it’s the best. Love yourself, love your salsa. This salad/salsa/dip/side is in heavy rotation in our house from Cinco de Mayo to the end of tomato season. If using as a salsa/dip, we like Tostitos Scoops for obvious “scoopability” reasons.
The Best Black Bean Salsa
About 8 servings
- 2 cans Goya black beans, rinsed and drained
- 1 bag (10 oz.) frozen corn
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced
- 4 plum tomatoes, diced
- 1 small bunch cilantro, chopped
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- Juice of 1 lime
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- 1 small squeeze honey or agave nectar (approx. 1 teaspoon)
Add all ingredients to a large bowl and mix.
! Fiesta !
Check for seasoning, adding more salt, vinegar, olive oil or honey to taste.
Can be made several days ahead. (However, if making ahead I would omit the tomatoes and then add when ready to serve. Tomatoes are always best stored at room temperature.)
Vegetable Chopping Pictorial
By the way, all of this vegetable prep can be done in a food processor. Pulse one type of vegetable at a time, so you can control the size of the chop.