Everyone has a dish that they are famous for. For my friend Christine, it’s her Chinese Chicken Salad. For another, it’s her chicken soup. Mine is my black bean and corn salsa.
I’m asked to bring it to potlucks all the time and I’m certainly happy to do so. It’s delicious and easy to make, even my Sunday school kids like it. I’ve used this salsa not only as a snack with blue corn chips, but have baked it into salmon for some Awesome Salmon Tacos as well as used it for my Stuffed Poblano Peppers. It’s so full of flavor and versatile. I usually have to make a double batch each time I put the recipe together because Hubby will sit down with a spoon and the bowl and keep eating until I take it away from him.
16 oz fresh corn on the cob (or a can of corn)
1 cup of dry black beans, rinsed, soaked and cooked (you can substitute a can of black beans)
3 roma tomatoes chopped
1/2 red onion, chopped
1/2 fresh jalapeno pepper finely chopped
3 cloves garlic, finely chopped
Juice from 2 fresh limes
Whole bunch of chopped fresh cilantro (adjust according to taste)
A dash of your favorite hot sauce (I use Chalula).
Mix, cover and refrigerate for about 2 hours to blend the flavors. My favorite chip to eat this with would be an unsalted blue corn chip. I love blue corn and the distinctive taste they have. I prefer unsalted because I don’t want the chip to take away from the flavor of the salsa.
So bring black bean and corn salsa to your next game day gathering and enjoy some chips and salsa while watching your favorite team.
Check out my Appetizer Pinterest board for more great game day snacks.
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