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Black Bean, Corn & Red Pepper Salsa

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.