I’ve been making this salsa for a few years now, and it’s still one of my favorites. It’s quick, tasty, healthy, and lasts for a couple days in the fridge. Even my kids love it…although I can’t say the same for my husband. I would have to deep fry and smother it with cheese, and that would still be questionable. But for all your bean and veggie lovers, this is a delicious snack.
Black Bean & Corn Salsa
1 can black beans
1 can white beans (I like Great Northern)
1 can corn
1/4 C. crushed pineapple, with juice
1 clove garlic, minced
1/2 green bell pepper, minced
1/2 red onion, minced
3 T. chopped fresh cilantro
Zest and juice of 1/2 lime
2 T. olive oil
Jalapeno pepper rings, minced, to taste (about 4-5)
Salt & Pepper to taste
Rinse and drain beans and corn. Combine in a bowl with other ingredients except jalapenos, salt and pepper. Mix well.
Add peppers and seasonings to taste and combine. Refrigerate for at least a couple hours before serving. Serve cold with chips. For a variation, serve warm over fish or chicken.
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