There are just some things I can not live without. Like a/c in the hot Arizona summer, indoor plumbing, coffee and salsa. Makeup? Blow dryer? Flat iron? Take them, but don’t even think about touching my salsa. I absolutely could not survive if I weren’t able to have it at least twice a week. OK, so maybe I exaggerate a little, but there’s just something about dipping a chip into it’s spicy goodness.
For the couple of years before I had Jr, I worked as a server in a little Mexican restaurant. One of my duties was doing kitchen prep work, like dicing tomatoes & onions and making the salsa. I was good at it, too, and once I learned the recipe by heart, I started making it at home as well. We made two kinds; blended and pico de gallo. They were both delicious. At first I preferred the blended, but later acquired a taste for the pico de gallo as well.
I love all kinds of salsa now, like this one with black beans and corn. I had a grilled chicken salad once with a similar salsa on it. I was instantly smitten! The different textures and flavors go perfectly together, and as with any other salsa, you can adjust the amount of spice to your individual liking.
15 minPrep Time
15 minTotal Time
Yields 4-6
Save RecipeIngredients
- 1 large tomato, seeded and diced
- 1/3 C diced onion
- 1-2 jalapenos, seeded and finely diced
- 1 14-oz can corn, rinsed and drained
- 1 14-oz can black beans, rinsed and drained
- 1/3 C chopped fresh cilantro
- Juice of one lime
- Salt to taste
Instructions
- Combine all ingredients {except salt} in a medium size bowl, mixing well.
- Chill until ready to serve
- Salt to taste
Notes
Makes about 3 Cups
- Calories 95
- Total Fat: 1 g 1.54%
- Saturated Fat: 0 g 0%
- Cholesterol: 0 mg 0%
- Sodium: 99 mg 4.13%
- Potassium: 404 mg 11.54%
- Total Carbohydrate: 20 g %
- Sugar: 8 g
- Protein: 4 g
- Vitamin A: 27.62%
- Calcium: 36 mg 3.6%
- Iron: 1 mg 5.56%
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Goes well with tortilla chips, on chicken and in tacos!
Kim @ *Soliloquy Of Food & Such*