This is a salsa made with black beans, corn, lime juice and a bunch of other southwestern delightful ingredients. Served with tortilla chips and maybe a little guacamole on the side you’ll have a hit on your hands. Oh and did I mention it’s fairly healthy as well?
In an earlier post I talked about and gave a recipe for homemade barbecue sauce. I mentioned that I make extra of this tangy, spicy, party in your mouth sauce as it is so darn good and here’s a recipe for the extra that I talked about. It too is easy and fast to make and would be fantastic at your upcoming Super Bowl party which is just around the corner.
- 1 cup corn, organic is always best and the corn in the freezer dept. is fine
- 1 small can diced green chilies, drained
- 4 cups cooked black beans, I usually make my own but canned will do. If you use canned please drain, and rinse
- 1 cup fresh tomatoes, chopped approx. 4 tomatoes should do it
- Barbecue sauce
- ⅓ cup fresh cilantro, chopped
- Juice of 1-2 limes just before serving
- Combine all ingredients except lime juice.
- With the bbq sauce add to taste.
- Refrigerate until ready to serve.
- Just prior to serving add lime juice and stir.
- This should keep in the refrigerator for up to a week if it lasts that long.
Combine all your ingredients except lime juice. With the bbq sauce add the amount you desire and need to give it a good base. I don’t use exact amount on this as your tomatoes may be a little on the dry side or juicy. Not so much that it’s messy. Refrigerate until ready to serve. Just prior to serving add your lime juice and stir. This should keep in the refrigerator for up to a week if it lasts that long.
This would be great on a southwestern omelet, baked potatoes, or in any Mexican dish.
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