Black bean and corn salsa
Source of Recipe
Chatelaine Oct. 2003
Recipe Introduction
A fast 'n' easy salsa makes a great dip with corn chips or an elegant, delicious dress-up on grilled chicken breasts or halibut steaks.
Preparation time 12 minutes
Makes 4 cups (1 L)
List of Ingredients
19 oz (540 mL) can black beans, drained and rinsed
1 cup (250 mL) kernel corn, frozen or fresh
1 avocado, diced
1 large tomato, finely chopped
⅓ cup (75 mL) finely chopped red onion
⅓ cup (75 mL) chopped fresh coriander
� cup (50 mL) freshly squeezed lime or lemon juice
1 tbsp (15 mL) olive oil
2 to 3 tsp (10 to 15 mL) jalape�o pepper, seeded and minced
� tsp (2 mL) salt
Recipe
1. In a bowl, stir beans with corn, avocado, tomato, onion and coriander. Add lime juice, oil, jalape�o and salt. Stir until evenly mixed. Taste and add more lime juice or salt, if needed. Serve with corn chips or over grilled chicken, pork, fish or shrimp. Salsa is best eaten within 1 to 2 hours of being made.
First published in Chatelaine's 10/2003 issue.
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