Black Bean and Corn Salsa

Method4 steps · about 15 min

1. 1

   Step 1: Drain and rinse the canned corn and 1/2 can black beans and add them to a mixing bowl. Use only half the bean can for the source corn-to-bean balance; refrigerate the remaining beans for another use.

   Uses 1 can corn kernels, drained and rinsed · 1/2 can black beans, drained and rinsed · Water for rinsing canned corn, beans and fresh vegetables, as needed

2. 2

   Step 2: Rinse the tomatoes, jalapeño and cilantro (12–15). Finely chop the 3 plum tomatoes, 1/2 red onion, jalapeño and 12–15 cilantro sprigs and add them to the drained corn and beans from step 1. Discard the thick lower cilantro stems and keep the tender upper stems. For a milder salsa, use only 1/2 of the jalapeño and reserve the remainder.

   Uses Drained corn and black beans · 3 plum tomatoes · 1/2 red onion · 1/2–1 jalapeño, to desired heat; reserve any remainder · 12–15 cilantro sprigs · Water for rinsing canned corn, beans and fresh vegetables, as needed

3. 3

   Step 3: Add the juice of 2 limes, 1 tsp salt and, if using, 1 tbsp adobo sauce to the chopped salsa from step 2. Mix well, taste, and add a little extra salt (to taste) or lime juice if needed.

   Uses Chopped bean-and-corn salsa · Juice of 2 limes · 1 tablespoon adobo sauce (optional) · 1 teaspoon salt · Extra lime juice, to taste · Extra salt, to taste

4. 4

   Step 4: If using, garnish the seasoned salsa from step 3 with a generous sprinkling of Cotija cheese. Serve immediately or refrigerate in an airtight container. Omit the optional cheese for a dairy-free vegan version.

   Uses Seasoned bean-and-corn salsa · Cotija cheese (optional)