Black Bean Salsa

I’ve had a lot of complements on this recipe and I’ve had to write it down for people time after time. It’s very simple to make and the heat can be adjusted to your taste. As is there is a little spice to it but it isn’t so hot that my father won’t eat it. He doesn’t like heat in his food. I’ve added some jalepeno peppers before and it isn’t bad that way either.

Black Bean Salsa
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8-10
 
A quick and easy salsa that seems to be a favorite of everyone.
Ingredients
  • 2 cans Black Beans
  • 1 can Yellow Corn
  • 1 Red Bell Pepper Chopped
  • 1 Green Bell Pepper Chopped
  • 1 Medium White Onion Chopped
  • 1 Bunch Cilantro Chopped
  • 3 Tbsp PickAPeppa Sauce
  • 1 Tbsp Red Pepper Sauce
  • Juice of One Lime
  • 1 tsp Habenero Sauce
  • Salt & Pepper to taste
Instructions
  1. Drain cans of black beans and corn and mix in a bowl. Add remaining ingredients except for lime juice and salt and pepper and mix well. Drizzle with the vinegar and add the salt and pepper.
  2. Cover bowl with plastic wrap and let chill in the refrigerator for at least an hour. Serve with tortilla chips.
Notes
I have substituted apple cider vinegar a few times when I had no limes. If you try vinegar go easy on it. You are just looking to add a little acidity. This really does seem to taste better after sitting in the refrigerator for a day but I've had people rave over it directly after putting it together.

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