Thursday, June 10, 2010

Balsamic Black Bean and Corn Salsa

This salsa is summertime perfection! I've made it twice in the last 2 weeks and just threw together another batch to take camping with friends this weekend. It's easy, makes a ton and is even better the second day. It's outstanding with my favorite summertime drink, too, which is equal parts Simply Limeade and ginger ale mixed together. Enjoy!

Balsamic Black Bean and Corn Salsa
from My Kitchen Cafe - one of my favorites!

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well (you could use frozen corn, thawed)
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand- and only half of it)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

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.


jess said...

sounds fantastic - may have to try it this weekend! have fun camping

Traci said...

sounds delish and easy, too!