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Balsamic Black Bean Salsa

by on February 10, 2010 in Appetizers, Salsas February 10, 2010 AppetizersSalsas
See post on Melanie - Mel's Kitchen Cafe’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

The addition of balsamic vinegar to this classic salsa is brilliant, if you ask me, and like any good salsa, all of the ingredients combine to blend without one ingredient trumping the other.

Ingredients

  • 1 can (15 oz. size) Whole Kernel Corn, Drained Well
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained Well
  • ½ whole Medium Onion, Finely Diced (about 1/3 Cup)
  • ½ cups Finely Chopped Fresh Cilantro
  • 1 can Salsa Verde (7 Ounce Can)
  • 1 whole Lime, Juiced
  • ½ teaspoons Cumin
  • ¼ cups Balsamic Vinegar
  • Salt And Pepper, to taste

Preparation

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

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Amanda Panda on 2.11.2010

This looks really good…can’t wait to try it out this weekend. Thanks!

3 Reviews

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purrfectionist on 5.26.2012

Gourmet quality. I served it over a southwest green salad and it was awesome.

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katez22 on 1.8.2011

I make this all the time! We absolutely love it and I have passed it on to several people. SO good!

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Tried-N-True on 11.16.2010

We love this tangy, southwest style salsa. My husband asks me to make it whenever I make anything Mexican…and sometimes just to eat as a summer-time salad.

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