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Roasted Corn and Black Bean Salsa
Submitted by The Newlywed Chefs on July 6, 2012 in Appetizers, Salsas
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 2 ears Roasted Corn, Kernels Cut Off Of The Ears After Roasting
- 1 can (15 Oz. Can) Black Beans, Drained
- 2 cans (10 Oz. Size) Rotel Mexican Diced Tomatoes With Lime And Cilantro, Drained
- 3 Tablespoons Balsamic Vinegar
- 2 teaspoons Balsamic Reduction (heat The Vinegar Slowly Until It Is Like A Syrup)
- 1 Tablespoon Finely Chopped Fresh Cilantro (optional)
- ¼ cups Finely Chopped Red Onion (optional)
- ½ cups Tomato, Chopped (optional)
Preparation Instructions
Combine all ingredients in a large bowl and serve with your favorite chips. That’s it!
This is a versatile recipe that can be tweaked to suit your fancy. The most recent time we made this, we subbed the can of Rotel Mexican diced tomatoes with a fresh tomato, a small red onion, fresh cilantro and lime juice. Fantastic!
