We’ve been encouraging our kids to try spicier foods as they’ve gotten older. My girls, in particular, are sensitive and will say things are “too spicy” when there’s a little too much salt to their taste. With this salsa, they saw the jalapeno before it went in, and they ate it anyway. The lime mellowed it out, and I love the chunky texture. To make this a complete meal, I’d mix in some cooked brown rice, and get a fantastic gluten-free, vegetarian meal with complete protein thanks to the beans & rice combo.
Black Bean and Corn Salsa
recipe from Pampered Chef
11-15 oz. can white corn, drained
15 oz. can black beans, rinsed and drained
1 jalapeno pepper, seeded and finely diced
1 small red onion, diced
1 tomato, diced
1/2 cup fresh cilantro, washed with stems removed, then chopped
2 cloves garlic
Mix all the vegetables together, and add the cilantro. Juice 1-2 limes to make 2-3 Tbsp of lime juice, and add along with the garlic and salt (to taste). Stir together and if time allows, refrigerate to allow flavors to meld together. Alternately, you can use a food processor for all but the corn and beans, then add those in.
We filled the “Scoops” tortilla chips with this colorful mixture, and they were almost too pretty to eat. Almost…
This recipe is linked up to It’s a Keeper Thursdays, Gluten-Free Wednesdays at Gluten-Free Homemaker, Tasty Tuesday at Balancing Beauty & Bedlam, Meatless Monday at Midnight Maniac, Recipe Swap Sundays at Remodelaholic, Tasty Traditions at Coupon Cookin’, Foodie Friday at Designs by Gollum, Friday Favorites at Simply Sweet Home, Feasting in Fellowship Friday at Comfy in the Kitchen, and Friday Food at MomTrends.