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Spicy Corn Black Bean Salsa
Salsa can be a lot of different things, depending who you ask. While the most common variety of salsa you will see is the familiar tomato, onion and jalapeno based variant, there are a lot of other options out there and you will find all kinds of different ingredients in various salsa recipes.
A couple of the less conventional ingredients which you'll find more often in salsa recipes are beans and corn, both of which appear in this spicy black bean salsa recipe. The hearty, earthy flavor of the black beans and black eyed peas in this salsa works perfectly with the slight sweetness of the corn and the heat of the onions and peppers.
If you are looking for something a little different to dip your tortilla chips in or to add to your next Mexican or Tex-Mex meal, then look no further than this spicy bean and corn salsa. It is a great addition to your arsenal of Mexican recipes and a wonderful complement to any dish you would enjoy with garden variety salsa.
Spicy Black Bean and Black Eyed Pea Salsa
Ingredients -
3 large tomatoes, diced
1 small to medium sized white or red onion, diced
1-2 jalapeno peppers, diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels, frozen or canned (at room temperature)
Juice of 2 limes
Salt and black pepper, to taste
Preparation:
Like any salsa, this is an easy recipe to prepare. Simply chop the tomatoes, onions, and jalapenos and combine with the beans and corn in a bowl. Add the lime juice and season to taste with salt and pepper before covering tightly and refrigerating for a few hours (or overnight) for the flavors to develop.
This delicious black bean, black eyed pea and corn salsa recipe makes for a wonderful dip, sauce with Mexican entrees or if you are so inclined, it is almost a south of the border bean salad in its own right! Try it with any dish you'd normally serve with salsa and enjoy something just a little out of the ordinary, but no less delicious.
If you do not mind spending the extra time in the kitchen, you can also use fresh grilled or boiled corn in the place of frozen or canned kernels and you are also welcome to cook your own black beans and black eyed peas from scratch. It will take some time, but the added flavor you will have in your salsa just might be worth the effort if you have enough time to spare.
(Serves 4)
