Black Bean, Corn & Red Pepper Salsa

This refreshing twist on salsa is perfect for summer. Tasty, a bit crunchy and good for you (aside from the chips, of course). A yummy way to eat your veggies. For the corn, leftover cooked corn-on-the-cob is perfect. Just slice it off the cob and separate the kernels.
Tostitos brand “Scoops” are my favorite for this salsa. The scoops make nice mini cups that keep the salsa from jumping onto your lap (or floor). I pop the entire salsa-filled scoop into my mouth! Yumm.

Black Bean, Corn & Red Pepper Salsa

1/4     cup Nakano seasoned rice vinegar
1         Tbsp. olive oil
1/2     tsp. each chili powder and ground cumin
1/4     tsp. hot pepper sauce
1         jalapeno, seeded and minced
1        clove garlic, minced
1        can (15-16 oz.) black beans, drained and rinsed
1        cup frozen corn, thawed or canned corn, drained*
1        cup diced red bell pepper
1/4    cup finely chopped red onion
2-3    Tbsp. chopped cilantro

In a medium bowl, combine rice vinegar, olive oil, chili powder, cumin, hot sauce, jalapeno and garlic; stir well. Add remaining ingredients, toss gently. Serve with tortilla chips or my fav, Tostitos Scoops. Salsa keeps well in the fridge for 2-3 days. Bring to room temperature to serve.

* Kitchen Notes
For the corn, leftover cooked corn-on-the-cob is prefect. Just slice it off the cob and separate the kernels.
– Because this is not traditional salsa, I place a teaspoon in the serving bowl and stir the salsa a bit before spooning it into my Tostito scoop. The stir adds more of the juices to the scoop (or tortilla chip!).
– Double the recipe to serve more than six people.
– Here’s Rosie’s version: She tossed the salsa with cooked quinoa-grain blend from Trader Joe’s, and served over greens with juicy heirloom tomatoes:

Rita developed this recipe for Nakano many years ago! And still makes it regularly.


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