During the peak of summer, when temperatures are soaring and makeup melts off your face every time you even look outside, you may not feel like standing over a hot stove. This simple salsa keeps your house cool and your belly full…you can use it as a dip, roll it up in some tortillas with a little sour cream and cheese, jazz up a salad, or grab a spoon and just dig in!
Black Bean Corn Salsa
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1/4 cup red onion, diced
1/3 cup red pepper, diced (I usually use a whole jalapeno, seeded and diced, but I didn’t have one this time and the red pepper was very delicious in it’s place)
2 tsp vegetable oil
1/2 tsp cumin
1/2 tsp chipotle powder (this adds heat so you can add less if you’re not a fan of spicy foods)
1/4 cup chopped fresh cilantro
salt and pepper to taste
In a large bowl combine corn, black beans, red onion, and red pepper. Cut the lime in half and squeeze the juice over the vegetables. Add vegetable oil, cumin, chipotle powder, fresh cilantro, salt, and pepper. Toss to combine. Refrigerate until needed (it is better if you make it a few hours before you eat it so all of the flavors have a chance to combine).