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.