For those that know me well, you know I’m a chip and dip addict. So it should not come as a great shock to you that I decided to have two dips for Cinco de Mayo. I happened to have all of the ingredients for this corn and black bean salsa on hand, so why not? This was great, it was really fresh and tasted sort of “good for you.” I increased the measurements in some cases, so the recipe will reflect that. If you like homemade salsa but don’t want to put a lot of work into it, this is the recipe for you. It was really easy to put together and a sure crowd pleaser!
Corn and Black Bean Salsa
Adapted from: Jaime Cooks
1 cup black beans, rinsed and drained (I used 365 brand organic spicy)
1 cup corn (I used Green Giant Chipotle White Corn)
1/2 jar red bell pepper, chopped
1/4 cup red onion, chopped
small handful cilantro, chopped
1 tsp chili powder
2 tbsp honey
juice of one lime
salt to taste
Combine all ingredients in a bowl, refrigerate for at least one hour. Serve cold with tortilla chips.